Lemon Limoncello Italian Tiramisu (Printable)
Layers of zesty lemon curd and limoncello-soaked ladyfingers with creamy mascarpone create this bright, refreshing Italian dessert.
# What You'll Need:
→ Lemon Syrup
01 - 1/2 cup fresh lemon juice (about 2 lemons)
02 - 1/2 cup granulated sugar
03 - 1/3 cup Limoncello liqueur
→ Mascarpone Cream
04 - 1 1/4 cups heavy cream, cold
05 - 1 cup mascarpone cheese, room temperature
06 - 1/2 cup powdered sugar
07 - 1 teaspoon pure vanilla extract
08 - Zest of 1 lemon
→ Assembly
09 - 30-36 ladyfinger biscuits (savoiardi)
10 - 1 cup lemon curd (store-bought or homemade)
11 - Zest of 1 lemon (for garnish)
12 - Thin lemon slices (for garnish, optional)
# How to Make It:
01 - Combine lemon juice and sugar in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and let cool to room temperature, then stir in Limoncello liqueur. Set aside for assembly.
02 - Beat cold heavy cream in a large bowl until soft peaks form. In a separate bowl, whisk together mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and no streaks remain.
03 - Quickly dip each ladyfinger into the cooled lemon syrup, working rapidly to avoid oversaturation. Arrange a single layer of soaked ladyfingers in the bottom of a 9x9-inch dish, breaking pieces as needed to fit snugly.
04 - Spread half of the mascarpone cream evenly over the ladyfinger layer. Drop spoonfuls of half the lemon curd over the cream and gently swirl with a spatula to create marbled patterns.
05 - Repeat with another layer of dipped ladyfingers. Top with remaining mascarpone cream, spreading smoothly. Finish with remaining lemon curd, creating decorative swirls across the surface.
06 - Cover dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set properly.
07 - Just before serving, sprinkle fresh lemon zest over the top and arrange thin lemon slices decoratively across the surface. Slice into squares and serve chilled.
# Expert Hacks:
01 -
- The way the limoncello cuts through the rich mascarpone creates this perfect balance that keeps you coming back for just one more bite
- It looks impressive but comes together faster than you can make a batch of brownies from a box
- The lemon curd swirled throughout means every single layer has that tangy punch instead of just the top
02 -
- Over dipped ladyfingers are the number one mistake here, they should feel like a slightly damp sponge not soaked through
- Your mascarpone mixture might look slightly curdled when you first combine it but keep folding and it will smooth out
03 -
- Zest your lemons before you juice them, trying to do it afterward will frustrate you
- Put your mixing bowl and whisk in the freezer for ten minutes before whipping the cream