Limoncello Tiramisu
Dreaming of warm Italian evenings? This delightful Limoncello Tiramisu captures the essence of summer in a delicious dessert. This refreshing twist on the classic features ladyfingers soaked in a fragrant limoncello syrup, layered with a creamy mascarpone filling bursting with lemon flavor.
The recipe is perfect for a casual gathering or a special occasion. It’s easily customizable – increase the limoncello for a boozier punch or add fresh raspberries for a touch of tartness. Made in a convenient 8×8 inch square pan, this tiramisu is ideal for portion control or feeding a crowd.
Limoncello, a vibrant lemon liqueur from southern Italy, adds a delightful citrusy note that complements the richness of the mascarpone cheese. This recipe provides clear instructions for making ladyfingers from scratch, but store-bought options work just as well.
So ditch the oven and whip up a batch of this no-bake dessert! It’s sure to become a new favorite for any limoncello lover.
Questions I often get asked about this recipe:
Can I use cream cheese instead of mascarpone?
Yes, cream cheese can be a substitute, but mascarpone has a lighter and creamier texture that’s ideal for tiramisu. If using cream cheese, make sure it’s softened to room temperature to avoid a lumpy texture.
I don’t have limoncello, can I use something else?
You can substitute lemon juice mixed with a little vodka or brandy for a similar, but not identical, flavor. Simple lemon syrup can also be used, but it will lack the boozy kick of limoncello.
What can I use instead of ladyfingers?
You can use store-bought ladyfingers for convenience. Alternatively,pound cake or sponge cake cut into squares can work as well.
How long can I store leftover Limoncello Tiramisu?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I make this tiramisu ahead of time?
Absolutely! In fact, it’s recommended to refrigerate the tiramisu for at least 4 hours, or ideally overnight, before serving. This allows the ladyfingers to soften and absorb the flavors fully.
How can I make the Limoncello Tiramisu stronger?
You can increase the amount of limoncello in the syrup and mascarpone cream by 1-2 tablespoons for a more pronounced limoncello flavor.
What you need to make Limoncello Tiramisu:
For the Ladyfingers (can be store-bought):
3 large eggs, separated
⅓ cup granulated sugar
½ cup all-purpose flour
Pinch of salt
Powdered sugar for dusting
For the Mascarpone Cream:
1 cup heavy whipping cream, cold
⅓ cup powdered sugar
8 ounces mascarpone cheese, softened
¼ cup limoncello
1 teaspoon lemon zest
For the Limoncello Syrup:
1 cup water
½ cup granulated sugar
½ cup limoncello
Assembly:
Unsweetened cocoa powder for dusting
How to make it:
Make the Ladyfingers (if not using store-bought):
Preheat oven to 350°F (175°C). Line the bottom of your square pan with parchment paper.
Separate egg whites from yolks in two separate bowls.
In the bowl with yolks, whisk in ½ of the granulated sugar until light and fluffy.
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while whisking continuously, until stiff peaks form.
Gently fold the egg yolk mixture into the egg whites using a spatula. Be careful not to deflate the batter.
Sift the flour into the egg mixture and fold it in gently until just combined.
Transfer the batter to a piping bag fitted with a plain tip.
Pipe ladyfingers onto the prepared baking sheet, leaving a little space between them for spreading.
Dust the tops of the ladyfingers generously with powdered sugar.
Bake for 10-12 minutes, or until golden brown and firm to the touch.
Let the ladyfingers cool completely on a wire rack before assembling the tiramisu.
Make the Limoncello Syrup:
In a saucepan, combine water, sugar, and limoncello. Heat over medium heat until the sugar dissolves, stirring occasionally. Bring to a simmer for a minute or two, then remove from heat and let cool completely.
Make the Mascarpone Cream:
In a cold bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gradually add the powdered sugar while beating continuously.
In a separate bowl, beat the softened mascarpone cheese until smooth.
Gently fold the mascarpone cheese mixture into the whipped cream along with the limoncello and lemon zest. Mix until just combined.
Assemble the Tiramisu:
In a shallow dish, pour the cooled limoncello syrup.
Dip each ladyfinger briefly into the syrup, just to moisten them, not soak. Arrange a single layer of ladyfingers in the bottom of the prepared square pan.
Top the ladyfingers with a generous layer of the mascarpone cream.
Repeat the layers, ending with a mascarpone cream layer.
Dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve.
Refrigerate for at least 4 hours, or ideally overnight, before serving. This allows the ladyfingers to soften and absorb the flavors.
Tips:
For a stronger limoncello flavor, increase the amount of limoncello in the syrup and mascarpone cream by 1-2 tablespoons.
You can substitute ladyfingers with sponge cake or pound cake cut into squares.
Leftovers can be stored in the refrigerator for up to 3 days.
Latest Reviews:
Wow, this was a hit! – This recipe was fantastic! I made it for a girls’ night in and everyone loved it. The limoncello flavor was perfect – not too strong, but definitely there. I liked that you could use store-bought ladyfingers because I’m not much of a baker. Definitely will be making this again! Sarah K.
Perfect summer dessert! – This tiramisu was so light and refreshing, perfect for a warm spring evening. I made it exactly as written and it turned out beautifully. The ladyfingers were easy to make and the mascarpone cream was heavenly. I will definitely be using this recipe as my go-to for summer gatherings. Kurt J.
Limoncello lover’s dream! – As a huge fan of limoncello, I had to try this recipe and I was not disappointed! The combination of the citrusy liqueur with the creamy mascarpone was divine. I did add some fresh raspberries between the layers for a pop of color and tartness, which was a delicious addition. Thanks for sharing this fantastic recipe! David P.
Printable Recipe:
Limoncello Tiramisu
This recipe creates a delightful limoncello twist on the classic tiramisu, perfect for a square pan.
Ingredients
- For the Ladyfingers (can be store-bought):
- 3 large eggs, separated
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- Pinch of salt
- Powdered sugar for dusting
- For the Mascarpone Cream:
- 1 cup heavy whipping cream, cold
- ⅓ cup powdered sugar
- 8 ounces mascarpone cheese, softened
- ¼ cup limoncello
- 1 teaspoon lemon zest
- For the Limoncello Syrup:
- 1 cup water
- ½ cup granulated sugar
- ½ cup limoncello
- Assembly:
- Unsweetened cocoa powder for dusting
Instructions
- Make the Ladyfingers (if not using store-bought):
- Preheat oven to 350°F (175°C). Line the bottom of your square pan with parchment paper.
- Separate egg whites from yolks in two separate bowls.
In the bowl with yolks, whisk in ½ of the granulated sugar until light and fluffy. - In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while whisking continuously, until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites using a spatula. Be careful not to deflate the batter.
- Sift the flour into the egg mixture and fold it in gently until just combined.
Transfer the batter to a piping bag fitted with a plain tip. - Pipe ladyfingers onto the prepared baking sheet, leaving a little space between them for spreading.
- Dust the tops of the ladyfingers generously with powdered sugar.
- Bake for 10-12 minutes, or until golden brown and firm to the touch.
- Let the ladyfingers cool completely on a wire rack before assembling the tiramisu.
- Make the Limoncello Syrup:
- In a saucepan, combine water, sugar, and limoncello. Heat over medium heat until the sugar dissolves, stirring occasionally. Bring to a simmer for a minute or two, then remove from heat and let cool completely.
- Make the Mascarpone Cream:
- In a cold bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gradually add the powdered sugar while beating continuously.
- In a separate bowl, beat the softened mascarpone cheese until smooth.
Gently fold the mascarpone cheese mixture into the whipped cream along with the limoncello and lemon zest. Mix until just combined. - Assemble the Tiramisu:
- In a shallow dish, pour the cooled limoncello syrup.
Dip each ladyfinger briefly into the syrup, just to moisten them, not soak. - Arrange a single layer of ladyfingers in the bottom of the prepared square pan.
- Top the ladyfingers with a generous layer of the mascarpone cream.
Repeat the layers, ending with a mascarpone cream layer. - Dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve.
- Refrigerate for at least 4 hours, or ideally overnight, before serving. This allows the ladyfingers to soften and absorb the flavors.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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