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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.
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Prep Time 20 mins
Chilling Time 12 hrs
Total Time 12 hrs 20 mins
Course Dessert
Cuisine Italian
Servings 18 servings
Calories 424 kcal

Ingredients
  

Limoncello Syrup

  • 1 ½ cups water
  • cup granulated sugar
  • 1 cup limoncello
  • 3 tablespoons lemon juice

Tiramisu

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

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 overnight. Decorate with more whipped cream and lemon zest if desired.

Notes

  • See the post for alternate pan sizes and quantities.
  • The tiramisu will last covered in the refrigerator for up to 4 days.
  • To decorate the tiramisu like the pictures, whip an additional 1 cup of heavy whipping cream with 2-3 tablespoons of powdered sugar until stiff peaks form and pipe dollops in rows on top of the tiramisu. Sprinkle with fresh lemon zest. 

Nutrition

Calories: 424kcal
Keyword lemon dessert, limoncello dessert, tiramisu
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