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    Home » Recipes » Other Sweet Things

    Limoncello Tiramisu

    Published: Mar 30, 2021 by Tara Kringlen. As an Amazon Associate, I earn from qualifying purchases.

    198.2K shares
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    This easy limoncello tiramisu sings with lemon flavor both from fresh lemons and delicious limoncello. Ladyfingers are soaked in a limoncello syrup and then layered with a pillowy lemon whipped mascarpone cream. The hardest thing about this dessert is letting it refrigerate overnight!

    blue baking dish with layers of ladyfingers and lemon mascarpone with lemons to side of baking dish

    Ingredients Needed

    There aren't too many ingredients in this limoncello tiramisu, but that means that the ingredients you do use need to be high quality.

    • Limoncello- this is an Italian lemon liqueur typically made with vodka. Italians will serve this as a digestif after a meal, especially in southern Italy. Buy a good quality limoncello. I like ones that don't have fake yellow color added to them.
    • Granulated Sugar
    • Lemon Juice- Go for fresh lemon juice here as we really want that lemon flavor to shine and the bottled stuff just won't do it justice.
    • Mascarpone Cheese- You'll find this at most grocery stores nowadays, sometimes in the specialty cheese area. It's a smooth, creamy cheese similar to cream cheese but less tangy and more creamy. It's usually in a short round tub. I've never seen low-fat versions of mascarpone at any of my grocery stores, but always make sure to go for the full-fat variety. You will want to start with cold mascarpone, unlike cream cheese which is usually softened before starting a recipe.
    • Lemon Curd- As a time saver, I use a purchased jar of lemon curd for this recipe. However, if you want to make your own, you can definitely do that too!
    • Heavy Whipping Cream
    • Ladyfinger cookies- Also known as Savoiardi cookies are crisp, long and narrow cookies named for resembling the shape of a lady's finger. Only use the crisp cookies in this dessert. The soft ones will result in a soggy tiramisu.

    Tips for making tiramisu

    • Dipping the ladyfingers- The key to the right consistency of this limoncello tiramisu is dipping the ladyfingers into the limoncello syrup for the right amount of time. I prefer a shallow dish for the syrup and then place one side of the ladyfinger in the syrup for about 2 seconds and then turn it over and do the same with the other side. There should still be slight crispness after taking it out of the syrup and it should not be soggy or completely saturated.
    • Cold Mascarpone- Mascarpone can occasionally be finicky and separate or curdle due to its high-fat content. To make sure this doesn't happen, start with cold mascarpone cheese instead of room temperature. Over-beating can lead it to separate also, so just beat it until the lemon curd and juice is incorporated and not more. If it does curdle, place the bowl over a pot of simmering water and whisk it for 1-2 minutes until it smooths out again. Allow it to chill slightly and then whip it again.
    • Refrigerate Overnight- We all like instant gratification, me included, but this dessert really shines when it is refrigerated overnight. It's definitely edible after 4-6 hours but it won't have as much flavor or brightness as it would with more refrigeration. Plus, this makes it a great option for a dinner party or get-together because it is completely finished when going into the fridge so all you need to do is slice it up and serve it when you are ready to eat it.
    limoncello tiramisu slices on cream colored plates with blue baking dish and cups of limoncello

    Different pan sizes

    As the recipe is written, I used a 9 x 13 pan. If you have a different pan size than mine or want to make a different quantity of the dessert, see below for alternate-sized pans.

    • 9 x 9 pan: about 26 ladyfingers. For the syrup, 1 cup of water, ¼ cup sugar, ¾ cup limoncello and 2 tablespoon lemon juice. For the cream, 16 oz mascarpone, 10 oz lemon curd, ¼ cup limoncello, 3 tablespoon lemon juice, 1 ½ cups heavy whipping cream and ¼ cup sugar.
    • 9 x 5 loaf pan: about 16 ladyfingers. For the syrup, ½ cup of water, 2 tablespoon sugar, ¼ cup + 2 tablespoon limoncello, and 1 tablespoon lemon juice. For the cream, 8 oz mascarpone, 5 oz lemon curd, 2 tablespoon limoncello, 1.5 tablespoon lemon juice, ¾ cup heavy whipping cream and ¼ cup sugar. If you use a loaf pan, it works better to slice thin slices as you would bread vs slicing squares of tiramisu.

    What if you don't like the taste of alcohol?

    If the limoncello flavor is too strong for you, then add it with the water and sugar and simmer it for 4-5 minutes to cook off some of the alcohol. Feel free to omit it from the mascarpone cream if desired.

    I would not completely substitute the limoncello in the cream for lemon juice as it would likely be too lemony however I have not tested it this way.

    plate of limoncello tiramisu with a gold fork of tiramisu and a stack of plates and another slice of tiramisu in the background

    How to make it look like the pictures?

    If you'd like to decorate the limoncello tiramisu like I did in the pictures, whip an additional 1 cup of heavy whipping cream with 2-3 tablespoons of powdered sugar until stiff peaks form.

    I used a large round open tip to pipe dollops of cream in rows across the tiramisu. If you don't have a piping tip and bag, you can just use a zip top bag and cut the corner off and pipe that way.

    I finished the tiramisu with freshly grated lemon zest sprinkled over the top. You can decorate ahead of time as the whipped cream holds up well overnight in the refrigerator.

    How to store the tiramisu

    Cover the dish with plastic wrap or foil and store any leftovers in the refrigerator.

    How long will it last?

    The limoncello tiramisu will be good up to 4 days in the refrigerator. It actually gets better with increased time in the fridge so it is a great make-ahead dessert!

    blue baking dish of limoncello tiramisu with a spoon scooping out a serving and lemons and limoncello in the foreground and background

    For more citrus desserts, check out:

    • Blood Orange Semifreddo with Salted Almond Crumble
    • Meyer Lemon Tarts with White Chocolate
    • Lemon Cream Pie with Golden Oreo Crust
    • Blood Orange Tart
    • Key Lime Tart

    Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thank you and enjoy!

    blue baking dish with layers of ladyfingers and lemon mascarpone with lemons to side of baking dish

    Limoncello Tiramisu

    Tara Kringlen
    This easy limoncello tiramisu sings with lemon flavor both from fresh lemons and delicious limoncello. Ladyfingers are soaked in a limoncello syrup and then layered with a pillowy lemon whipped mascarpone cream.
    4.56 from 184 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Chilling Time 4 hours hrs
    Total Time 4 hours hrs 20 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 18 servings
    Calories 482 kcal

    Ingredients

    Limoncello Syrup

    • 1 ¼ cups water
    • ⅓ cup granulated sugar
    • 1 cup limoncello
    • 3 tablespoons lemon juice

    Tiramisu

    • 48 crisp ladyfinger cookies about two 7 oz packages
    • 24 oz mascarpone cheese chilled
    • 15 oz prepared lemon curd
    • ⅓ cup limoncello
    • 4 tablespoons lemon juice
    • 2 cups heavy whipping cream
    • ⅓ cup granulated sugar

    Topping (Optional)

    • 1 cup heavy whipping cream
    • 2-3 tablespoon powdered sugar
    • 1 lemon zested

    Instructions
     

    Limoncello Syrup

    • In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.

    Tiramisu

    • In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds.
    • Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.
    • In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
    • Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
    • With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.
    • Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
    • Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
    • Cover the dish with plastic wrap or foil and let refrigerate at least 4 hours but preferably overnight. Top with additional whipped cream (if desired) just before serving.

    Optional Topping

    • Beat the heavy cream and 2-3 tablespoons of powdered sugar (depending on the level of sweetness you want) in a large bowl until stiff peaks form.
    • Place the whipped cream into a ziplock with one corner snipped off or into a pastry bag fit with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.

    Notes

    • See the post for alternate pan sizes and quantities.
    • The tiramisu will last covered in the refrigerator for up to 4 days.

    Nutrition

    Calories: 482kcal
    Keyword lemon dessert, limoncello dessert, tiramisu
    Tried this recipe?Let us know how it was!

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    Comments

      4.56 from 184 votes (183 ratings without comment)

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      Recipe Rating




    1. Cristina says

      August 16, 2021 at 2:07 pm

      4 stars
      Very tasty recipe. I made the 9x13 size and had over one cup of left over filling. I think 16 oz of mascarpone would suffice. Thank you for an interesting twist on tiamisu’. I gave 4 stars because amounts of ingredients could be revised.

      Reply
      • Tara Kringlen says

        August 16, 2021 at 9:02 pm

        So happy you enjoyed it! Thanks for the feedback:-)

        Reply
        • Tara Kringlen says

          December 16, 2021 at 1:13 pm

          Hi Cristina,
          Just wanted to let you know that I made the tiramisu again today and using this 9 x 13 pan I didn't have any leftover cream. It filled the pan right to the top. So, you may have had leftover filling because your 9 x 13 didn't have as high of sides as mine did. The one linked has 2.25 inch sides 🙂

          Reply
    2. Linda says

      February 08, 2022 at 6:34 pm

      Any suggestions for substitution of limoncello? I was wondering if lemon syrup (the kind added to cola, snowcones, or other beverages) perhaps diluted 50% with water, might work. What do you think?

      Reply
      • Tara Kringlen says

        February 10, 2022 at 2:42 pm

        Hi Linda,
        I think that could work! I would just taste the syrup prior to dipping the ladyfingers to make sure it's not too sweet. Another option would be to make a lemon simple syrup. Combine a cup of fresh lemon juice with a cup of sugar in a saucepan and let it come to a boil until the sugar is dissolved fully. You can also add in some lemon zest for more lemon flavor and then strain it into a jar. I would store it in the refrigerator until you are ready to use it!

        Reply
        • Stacie K. says

          September 07, 2022 at 7:16 am

          You say 1C of lemon juice & 1C of water & boil until sugar dissolves. Sugar?

          Reply
          • Tara Kringlen says

            September 07, 2022 at 6:57 pm

            Sorry! That was supposed to say a cup of lemon juice and a cup of sugar 😊

            Reply
            • Basil says

              March 27, 2024 at 5:41 pm

              Do you mean 1 cup of sugar instead of 1/3 cup of sugar; as stated in yr recipe and 2 cup of water instead of 1 1/4 cup of water as stated in ingredients? This is very confusing..

              Reply
              • Tara Kringlen says

                March 28, 2024 at 9:15 pm

                Hi. I’m not sure where you are getting those other quantities? The recipe ingredients lists 1/3 cup of sugar and 1 1/4 cup of water for the limoncello syrup.

                Reply
        • Lou says

          February 27, 2023 at 12:59 am

          I have not tried yet but sounds wonderful! How about substituting for the lemon cello in the filling part, I think what you are describing above is for the syrup that you dip the ladyfingers in, but how would you sub for the part that gues in the filling part?

          Reply
          • Tara Kringlen says

            March 18, 2023 at 11:06 am

            You could just leave out the limoncello in the filling. You could add another tablespoon or 2 of lemon juice to increase the lemon flavor but I would taste it and add by the teaspoon so that it doesn't become overpowered by lemon.

            Reply
    3. Julia says

      June 01, 2022 at 1:27 pm

      Are the oz measurements fluid oz?

      Reply
      • Tara Kringlen says

        June 01, 2022 at 7:33 pm

        Those are by weight, not volume. Those are weights on common packaging that you will find those items packaged in. For example, mascarpone usually comes in tubs that are 8 oz, so three 8 oz tubs. Hope that helps.

        Reply
    4. Mrs.sajid says

      June 28, 2022 at 1:00 pm

      Hi,i want to try this receipe want to make for 6 person i much ingredients i should use ?

      Reply
      • Tara Kringlen says

        June 30, 2022 at 3:23 pm

        Hi. I've actually included alternate pan sizes for a smaller dessert in the post. There is an option for a 9 x 5 and a 9 x 9. Either of those should work well for 6 people with maybe a couple pieces left over. Check out the post for all the details.

        Reply
    5. Christie Gruber says

      June 29, 2022 at 11:47 am

      This recipe looks amazing! I love lemon, especially in the summer! Can’t wait to try it!

      Reply
      • Tara Kringlen says

        June 30, 2022 at 3:23 pm

        Thanks! I hope you love it!

        Reply
    6. Carole says

      August 18, 2022 at 3:36 pm

      This was an easy dessert to put together and it was stunning when plated as shown, not to mention it tasted absolutely delicious. The lemon mixture balanced with the ladyfingers and whipped cream perfectly. Thank you for sharing such a fabulous recipe! My friends keep asking me to make it and I’m happy to oblige because then I get to enjoy this lemony-creamy goodness again myself!

      Reply
      • Tara Kringlen says

        August 29, 2022 at 7:20 am

        Thank you Carole!

        Reply
        • Natalie says

          February 03, 2023 at 4:05 pm

          I made this 2 days ago..its delicious

          Reply
          • Tara Kringlen says

            February 19, 2023 at 12:53 pm

            Thanks Natalie!

            Reply
    7. Kathleen says

      September 04, 2022 at 5:23 pm

      5 stars
      I’ve made this twice. The reason I’m making it a second time is because everyone raves about it the first time I made it. I increased the lemon juice by a tablespoon in the syrup and a tablespoon in the filling. I also did not put whipped cream on top. I just topped it with lemon zest. Delicious!

      Reply
      • Tara Kringlen says

        October 27, 2022 at 1:55 pm

        Thanks Kathleen! I'm so glad you liked it!

        Reply
    8. Chris Gotje says

      September 24, 2022 at 1:24 pm

      5 stars
      I made this Tiramisu last weekend for my husbands birthday. It was so easy to make and so very delicious. Made the biggest size in a square springform of 9 inches.
      Thanks a lot for this great recipe. Saved it and will make it again.

      Reply
      • Tara Kringlen says

        October 27, 2022 at 1:59 pm

        I'm glad it was a hit, Chris!

        Reply
        • Alison says

          February 18, 2023 at 10:56 am

          I was wondering how this would hold up if I used a square pan with a removable bottom? Would rather serve it like that than in a closed sided pan.

          Reply
          • Tara Kringlen says

            February 18, 2023 at 11:40 am

            I think it would work especially if you chilled it overnight. It’s fairly sturdy when plated so it should be fine!

            Reply
    9. A’sonda says

      October 23, 2022 at 6:21 pm

      5 stars
      Game changer!!!! Thank you for sharing a little taste of comfort, summer, because I love you, just because and why not sweetness.

      Let’s be honest I literally just made this and yes it’s in the fridge waiting for the over night thing to happen but I could not stop eating the cheese filling. LOL. I had to out loud tell myself, “girl, stop”!!!

      This is going to show up places, work, potlucks, my moms house, the neighbors, and yes on my dinner table at least once every three months. Anything more than that, well I will need lemon rehab.

      Your measurements were great. I had nothing left over to set aside, well I could have but I did do a lot of “tasting”. Your instructions were easy. Thank you for being so kind.

      A’sonda

      Reply
      • Tara Kringlen says

        October 27, 2022 at 2:05 pm

        What a nice compliment, A'sonda! Thank you for brightening my day!

        Reply
    10. Tracy says

      December 05, 2022 at 2:46 pm

      5 stars
      First time making it and everyone loved it. Wish I could post a photo. One question I had was the mascarpone topping came out very stiff & thick. I was expecting it to be more silky/ pudding like it is in regular tiramisu. Wondering if I did something wrong but it still tasted great. And everyone raved about it!

      Reply
      • Tara Kringlen says

        December 07, 2022 at 7:50 pm

        Hi Tracy! It sounds like it may have been overmixed. Glad it still tasted great!

        Reply
    11. Yvonne Thompson says

      December 08, 2022 at 11:41 am

      Hello. Have you frozen this before? Regular Tiramisu typically freezes very well.

      Reply
      • Tara Kringlen says

        December 12, 2022 at 8:01 pm

        I have not tried to freeze it before but I think it should work!

        Reply
    12. Carol says

      April 09, 2023 at 6:22 am

      Made for Easter dinner. It was delicious. ❤️🐰

      Reply
      • Tara Kringlen says

        April 17, 2023 at 12:05 pm

        Thanks Carol!

        Reply
    13. Debbie Market Wendland says

      May 22, 2023 at 9:18 am

      Thank you for sharing this recipe. Can I freeze this? I made one 9 inch circle spring form pan size and 6 small portion cups. I just wondered if this is freezable???

      Reply
      • Tara Kringlen says

        August 31, 2023 at 1:57 pm

        Hi Debbie. I have not froze mine before but i don't see why you couldn't freeze it!

        Reply
    14. Aileen houlihan says

      June 13, 2023 at 6:10 am

      5 stars
      Love it! But, I have found that depending on the brand of ladyfinger biscuits you use, you may need to soak for longer in the syrup or alternatively, drissle the syrup over the biscuits in the dish. I made it with limoncello and with lemon sugar syrup (and a drop of vodka 😉) on other occasions when I ran out of limoncello.

      Reply
    15. Brent says

      October 26, 2023 at 7:14 am

      Hi...I was wondering if I make it the night before except for the whipped cream topping, and pipe the topping a couple of hours before serving, will the whipped cream hold for a couple of hours in the fridge or should I stablize it some other way...

      Thanks

      Reply
      • Tara Kringlen says

        October 26, 2023 at 8:50 am

        Once I piped it, mine held for a few days without any stabilizing. Just whip it past soft peaks!

        Reply
    16. Nichole says

      March 30, 2024 at 4:16 pm

      Just and FYI, I opted for the 9x9 version and it appears there’s a typo in the limoncello amount. This was extremely boozy and more than double the amount that is in the larger version.

      Reply
      • Tara Kringlen says

        March 30, 2024 at 8:39 pm

        Hi Nichole! That’s actually the correct amount. The original recipe for the 9x13 has 1 cup of limoncello in the syrup and the 9x9 has 3/4 cup in the syrup. Feel free to reduce the amount if you think it’s too much though!

        Reply
    17. Shelley says

      May 27, 2024 at 10:43 pm

      5 stars
      I finally made Limoncello Tiramisu! My daughter has been mentioning it for a couple of years now and it was her birthday yesterday so a perfect occasion to make it especially for her. It was lovely! I tasted the mascarpone mixture and was a little worried it wasn't going to be lemon-y enough so I actually added a bit of lemon extract to the whipped cream topping and it wasn't super lemon-y so I added a generous splash of Limoncello to the whipped cream as well. However, a piece of the completed dessert was perfectly lemon-y. The lemon syrup for the ladyfingers is a fantastic flavor bomb to accentuate the silky smooth mascarpone lusciousness. The extra lemon in the whipped cream wasn't necessary but we love lemon so it was still enjoyed completely by all...and it was a birthday treat...so why not? 😉 I had no leftover filling as did the poster below. My 9x 13 dish was full to approximately 1/8th inch from the top so it was still easy to cover with plastic wrap and refrigerate the first time but after adding the whipped cream on top I couldn't cover it.

      Reply
      • Tara Kringlen says

        June 05, 2024 at 11:12 am

        Thanks Shelley for your detailed review! Glad you love it!

        Reply
    18. Laura says

      July 25, 2024 at 4:46 am

      Hi, I am UK based so unsure of the cup/ounce measurements - do you have the measurements in grams/ ml? Would love to try making it.
      Thanks

      Reply
      • Tara Kringlen says

        August 20, 2024 at 5:04 pm

        I'm needing to still update my older recipes with gram measurements but have not made it to this one yet. Sorry!

        Reply
    19. Janine Stein Milner says

      August 31, 2024 at 1:14 pm

      5 stars
      Made this was so delicious everyone loved it nothing left for the next day huge win

      Reply
      • Tara Kringlen says

        September 04, 2024 at 2:16 pm

        Thanks Janine! Happy you loved it!

        Reply
    20. Neil says

      September 10, 2024 at 12:34 pm

      3 stars
      About to make it but it looks absolutely delicious. I have to say the US measures are quite archaic and confusing as I tried to scale it down to 4 portions. 1/12 of a cup??? I think I know the answer (no) but can it be frozen?

      Reply
      • Tara Kringlen says

        September 17, 2024 at 11:06 am

        Hi Neil, I'm sorry you find our measurements confusing. I'm working on adding metric measurements to all my recipes but that takes time. If you read the post, I've given other measurements for smaller servings, the smallest being a 9x5 bread (loaf) pan. These are all pan sizes I have in my kitchen and are widely used in the US, so I don't have a scaled down version for only 4 servings. I would suggest using the bread pan size and enjoying the leftovers! And yes, you can freeze tiramisu. You can wrap it in plastic wrap and foil in individual portions or in the entire container and freeze for up to 3 months. Let it defrost in the refrigerator overnight. I would wait to put the whipped cream on it until before serving.

        Reply
    21. Donna says

      January 13, 2025 at 11:19 am

      5 stars
      Loved the tiramisu!! I made the loaf version the way recipe suggested and it was perfect size . My glass loaf pan held 6 cookies per layer. When I make again I will do 3 layers of cookies, I had plenty filling for another layer especially with the whipped cream topping.

      Reply
      • Tara Kringlen says

        January 21, 2025 at 3:29 pm

        Thanks Donna! I'm glad you love it!

        Reply
    22. Jenn says

      May 16, 2025 at 4:39 pm

      Can I use bottled lemon juice where it calls for lemon juice? I don't have any lemons and I do t want to go to the store. And oddly have all other ingredients.

      Reply
      • Tara Kringlen says

        May 29, 2025 at 5:56 pm

        You can in a pinch but fresh is definitely preferred!

        Reply
    23. JH says

      May 16, 2025 at 10:22 pm

      3 stars
      It says be careful not to overmix the mascarpone . I guess it would be nice to know how long that might be and how you know if you over mixed it.

      Reply
      • Tara Kringlen says

        May 29, 2025 at 6:02 pm

        Thanks for the feedback. I do give a time reference for the first mixing of the mascarpone (30 seconds) and then the other ingredients get added, each with the instruction to "mix until combined" so just mix these in until you can no longer see the individual ingredients in the mixture. The comment "avoid overmixing" is to ensure you don't walk away while mixing in those other ingredients or keep mixing after the ingredients are combined as overwhipped mascarpone can get grainy and we don't want that texture! Hope that clarifies it for you!

        Reply
    24. Marimar says

      May 17, 2025 at 9:19 pm

      Wher is the lemon curs the principal ingredient in this recipe??

      Reply
      • Tara Kringlen says

        May 29, 2025 at 6:05 pm

        Hi! In the ingredient list, it states "prepared lemon curd" which means one you would purchase already prepared from the store. If you'd like to make homemade lemon curd, I do have a recipe for meyer lemon curd that you could use or there are plenty of good lemon curd recipes on the internet. Here's the meyer lemon curd recipe: https://www.themarblekitchen.com/meyer-lemon-tarts-with-white-chocolate

        Reply

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