Limoncello Tiramisu

When it comes to closing out a pasta night with friends, I only ever have one dessert in mind: tiramisu. The traditional recipe for tiramisu has bold flavor that comes from coffee liqueur, espresso and cocoa. But for a lighter, brighter version of the Italian dessert, limoncello tiramisu is the perfect fit.

This recipe skips the coffee liqueur and replaces it with limoncello. The ladyfingers are drizzled with limoncello syrup and stacked with a smooth filling of mascarpone cheese, whipped cream and homemade lemon curd. The dessert is finished with crumbled amaretti macaroons and candied lemon peel.

Limoncello Tiramisu Ingredients

• Sugar: In this recipe, we use granulated sugar in the limoncello syrup, lemon curd and cream filling. It helps thicken the syrup and provides sweetness to each component.
• Water: You’ll need water for the limoncello syrup as well the lemon curd.
• Limoncello: This recipe for tiramisu gets its name from limoncello, a distilled lemon liqueur. You can plan ahead and make homemade limoncello, or you can pick up a bottle at the store.
• Cornstarch: Cornstarch helps to thicken the lemon curd while it cooks.
• Egg yolks: You’ll want to separate the egg whites from the yolks. The yolks provide a smooth, rich texture and flavor for the lemon curd.
• Butter: Melt a small amount of butter into the lemon curd at the end of the cooking process for a silky smooth texture.
• Lemons: Lemons are the star of the show here! Use a microplane to zest the lemon before juicing them.
• Heavy whipping cream: Fold homemade whipped cream into the lemon curd to make a fluffy filling.
• Mascarpone cheese: Mascarpone is folded into the cream filling for its texture and subtle flavor.
• Ladyfingers: Ladyfingers serve as the base of this limoncello tiramisu. The small biscuits absorb the limoncello syrup, making them wonderfully flavorful.

Directions

Step 1: Make the limoncello syrup

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In a small saucepan, bring the sugar and water to a boil. Cook and stir the mixture until the sugar is dissolved. Remove the saucepan from the heat, stir in the limoncello and set it aside.

Step 2: Make the lemon curd

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In another saucepan, combine the sugar and cornstarch. Stir in the water until smooth. Bring the mixture to a boil and cook and stir until it has thickened, about one minute. Remove the saucepan from the heat. Stir a small amount of the hot mixture into the egg yolks, then return everything to the pan, stirring constantly. Bring the mixture to a gentle boil, then cook and stir for two minutes longer.

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Remove the egg mixture from the heat, then stir in the butter. Gently stir in the lemon juice and zest. Cool this lemon curd to room temperature without stirring.

Step 3: Make the mascarpone filling

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In a large bowl, beat the whipping cream until it begins to thicken. Add the sugar and continue beating until stiff peaks form. Fold the whipped cream and mascarpone cheese into the cooled lemon curd.

Step 4: Assemble the tiramisu

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Arrange a third of the ladyfingers on the bottom of a 9-inch springform pan. Drizzle with a third of the limoncello syrup.

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Spread a third of the filling over top. Repeat the layers twice.

Step 5: Chill overnight

Cover and refrigerate the lemon tiramisu overnight.

Step 6: Remove from the pan

Carefully run a knife around the edge of the pan to loosen the tiramisu. Remove the side of the springform pan. Sprinkle the lemon tiramisu with crumbled cookies and candied lemon peel before serving, if desired.

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Recipe Variations

• Skip the alcohol: While this tiramisu recipe gets its name from limoncello added to the syrup, it can be skipped. There’s plenty of lemon flavor without it. Instead of the alcohol, use 2 tablespoons of lemon juice in the syrup mixture.
• Use a different pan: This recipe uses a springform pan to allow the impressive layers to be seen once the tiramisu is transferred to a cake plate. However, you can assemble the tiramisu in a round or square cake pan if you don’t have a springform pan. For similarly impressive visuals, use a glass pan.
• Add berries: The flavor of lemon pairs wonderfully with raspberries, blackberries or blueberries. Add more fruit by incorporating chopped berries into the layers, or use fresh berries to decorate the top of the tiramisu.

How to Store Limoncello Tiramisu

With heavy cream, mascarpone cheese and lemon curd in the mix, this tiramisu limoncello should be stored in the refrigerator. Transfer the dessert to an airtight container, or use a lid to cover the cake stand or cake plate.

How long does limoncello tiramisu last?

When stored covered in the refrigerator, limoncello tiramisu will last for up to four days. However, its texture will be best one or two days after it’s made.

Can you freeze limoncello tiramisu?

Tiramisu stores well in the freezer, whether you prefer to keep it sliced or whole. Store this limoncello tiramisu in an airtight container or wrap the tiramisu in a layer of storage wrap and then a layer of aluminum foil. Store it in the freezer for up to two months. Let the tiramisu thaw in the fridge for six hours before serving.

Limoncello Tiramisu Tips

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Can you use lemon pudding mix instead of homemade curd for limoncello tiramisu?

This recipe uses whipped cream, lemon curd and mascarpone cheese to make a light-yet-flavorful filling. If you prefer to work more quickly, use instant lemon pudding mix in its place, like in this lemon tiramisu recipe. However, the tiramisu won’t have as strong of a lemon flavor, and its texture will be a bit thicker.

What can I use instead of ladyfingers in tiramisu?

Ladyfingers can be tricky to make, and it might be challenging to find them at the grocery store. In a pinch, consider using sliced pieces of pound cake, angel food cake or even shortbread cookies.

What can you serve with limoncello tiramisu?

This tiramisu is wonderful on its own or paired with a small glass of limoncello or prosecco for dessert.