Limoncello Tiramisu'
Limoncello tiramisu' is a delicious no-bake Italian dessert made with 6 simple ingredients and packed with a refreshing, bright lemon flavor!
If you're looking for a delicious holiday dessert recipe that will WOW your guests try this limoncello tiramisu'!
Made with the most simple cupboard ingredients, this no-bake Italian dessert has a soft cake-like texture and a delicious citrusy aroma.
When it comes to desserts, you really can't go wrong with tiramisu'.
I love making classic tiramisu' on special occasions, strawberry tiramisu' for summer parties and a festive Christmas tiramisu' during the holidays.
And for coffee-free alternative, I always make limoncello tiramisu'.
This lemon tiramisu' combines a simple lemon posset with mascarpone cheese, and ladyfingers quickly dipped into a limoncello syrup.
Limoncello has a sweet refreshing taste and is packed with citrus flavor, giving this tiramisu' a unique and irresistible taste.
And if you love limoncello as much as we Italians do, then I'm sure you'll love this limoncello cake, or these limoncello cookies - They're both incredibly delicious!
Jump to:
What is Limoncello?
Limoncello is a traditional Italian lemon liqueur with a refreshing, citrusy flavor, and it's usually served chilled as an after-dinner drink.
The magic of limoncello lies in its simplicity since it's made with just four ingredients, that infused together turn into a sweet and tangy lemon liqueur.
Limoncello is commonly produced in Southern Italy, particularly along the Amalfi Coast, where the flavorful Amalfi lemons are used to make this beloved liqueur.
Ingredients
The beauty of this limoncello tiramisu' recipe is you can make a showstopping Italian dessert with just a handful of ingredients.
Here's a list of the ingredients you will need:
- Savoiardi: ladyfingers or savoiardi are the base of any traditional tiramisu'. Use store-bought ladyfingers, or try homemade savoiardi.
- Lemon posset: custard-like lemon posset is egg-free and made with fresh whipping cream, sugar, lemon zest, and juice. You can substitute it with an equal amount of whipped cream mixed with sugar, and lemon zest.
- Mascarpone: A classic tiramisu' ingredient, you can use store-bought or make homemade mascarpone cheese.
- Limoncello syrup: Made with water, sugar, lemon rind, and limoncello, this simple citrusy syrup is perfect for dipping savoiardi.
How to make Limoncello Tiramisu'
Here below is the step-by-step process to make the best limoncello tiramisu' at home!
Scroll down until the end of the post for the full printable recipe.
STEP 1. For the lemon posset, heat the heavy cream and sugar, bring it to a boil, add the lemon juice and zest and turn the heat off. Refrigerate for at least 2 hours or until thickened.
STEP 2. For mascarpone cream, whisk the cheese until creamy, then gently incorporate the lemon posset, and whisk until smooth.
STEP 3. For the lemon syrup, heat water, sugar and lemon rind, then add limoncello, remove from the heat and cool down. Dip each ladyfinger briefly into the syrup and place over the bottom of a baking dish.
Tip: Don't soak the ladyfingers for more than 1-2 seconds, otherwise they will get soggy. If necessary, break them in half so they can fit into the baking dish.
STEP 4. Spread a layer of the lemon mascarpone cream over the cookies, then repeat by adding a layer of dipped ladyfingers followed by a layer of cream. Refrigerate for at least a couple of hours, then serve.
Storage tips
Tiramisu' is always at its best when refrigerated and eaten the next day, but you may also serve it straight away.
Store leftovers in an airtight container and refrigerate for up to 2 days.
Recipe FAQs
Absolutely yes! You can prepare the lemon posset up to 2 days ahead, and refrigerate until ready to use.
For an alcohol-free alternative, you can substitute the limoncello with an equal amount of fresh lemon juice.
More Italian dessert recipes to try
Looking for more Italian dessert recipes? Try this classic ricotta cheesecake, these delicious Italian butter cookies, or this amazing Italian hangover cake!
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Recipe
Limoncello Tiramisu
Ingredients
For the lemon posset:
- 500 ml heavy whipping cream (min 35% fat)
- 180 g sugar
- 75 ml fresh lemon juice, about 2 lemons
- 1 tablespoon lemon zest
For the limoncello syrup:
- 200 ml water
- 65 ml Limoncello liqueur
- 100 g sugar
- 1 lemon rind
For the limoncello tiramisu':
- 500 g mascarpone cheese
- 400 g ladyfingers
Instructions
For the lemon posset:
- Combine the cream and sugar in a saucepan, then heat the mixture over medium heat while stirring to dissolve the sugar. Once small bubbles form on the surface, take it off the heat. Add the lemon zest and lemon juice and stir well. Although optional, you can strain the cream through a sieve to remove the lemon zest. Allow the lemon posset to cool for 10 minutes, then refrigerate for at least 2 hours before use.
- Place the mascarpone cheese in a large bowl and whisk until creamy. Fold in the lemon posset and gently mix until combined and refrigerate until ready to use.
- Place the sugar, water and lemon peel in a saucepan. Bring to a boil over low heat, the sugar should dissolve completely. Remove from the heat, whisk in the limoncello and let the syrup cool completely.
- Transfer the limoncello syrup in a small bowl, then dip each ladyfinger for 1 second on each side.
- Place the ladyfingers in a rectangular 6x8 inches baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
- Spread half of the prepared lemon mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
- Repeat the process of soaking the ladyfingers in the limoncello syrup, then layer them over the cream, until is fully covered.
- Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers.
- Place the Tiramisu in the fridge, and allow to set for at least a couple of hours, or overnight, then serve.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I haven't made this yet but I wanted to ask what size pan you used in the photo? The recipe calls for a 6 x 8 pan but that seems small considering you normally would use an 8 x 8 pan for brownies and the pan shown in the photo looks larger. Thanks.