Ingredients

3 cups heavy cream

3 tablespoons confectioners’ sugar

1 pound mascarpone

2 teaspoons finely grated lemon zest, plus thinly sliced zest for serving

1/4 teaspoon kosher salt

2 (7-ounce) boxes ladyfingers (about 48)

2 cups store-bought lemonade

1 cup homemade or store-bought limoncello

2 cups homemade or store-bought lemon curd, divided

A piping bag, a large round tip

Instructions

Step 1: In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat the heavy cream and confectioners’ sugar on medium-high speed until medium peaks form. Avoid whipping to stiff peaks.

Step 2: In a separate large bowl, mix the mascarpone, finely grated lemon zest, and kosher salt. Add about one-third of the whipped cream to this mascarpone mixture and gently fold to combine. Then fold the mascarpone cream mixture into the remaining whipped cream until blended, though the mixture will be somewhat loose.

Step 3: In a shallow dish or container large enough to fit the ladyfingers, combine the lemonade and limoncello. Quickly dip each ladyfinger into this mixture for about one second. Line the bottom of a 13″ x 9″ pan with the dipped ladyfingers, arranging 2 rows of 12 vertically.

Step 4: Spread half of the cream mixture evenly over the ladyfingers. Gently spread 1 cup of lemon curd on top, being careful not to fully blend it into the cream layer so the curd peeks through.

Step 5: Repeat the dipping and layering process with the remaining lemonade and limoncello mixture and ladyfingers. Spread the remaining 1 cup of lemon curd on top of this second layer.

Step 6: Spoon the remaining cream mixture into a piping bag fitted with a large round tip and pipe dollops evenly across the top of the tiramisu.

Step 7: Refrigerate the tiramisu for at least 3 hours and up to overnight to allow flavors to meld and the dessert to set. Before serving, sprinkle with thinly sliced lemon zest for garnish.

Tips & Variations

For a stronger limoncello flavor, increase limoncello in the soaking mixture but reduce lemonade accordingly to balance sweetness.

Use fresh lemon zest to enhance brightness; avoid dried zest for best flavor.

If you prefer less alcohol, substitute some or all of the limoncello with extra lemonade.

Serve with fresh berries for an added pop of color and texture.

FAQs

Can I make Limoncello Tiramisu ahead of time?

Yes, this dessert actually benefits from resting in the fridge for several hours or overnight to develop flavors and achieve the perfect texture.

What can I substitute if I don’t have limoncello?

You can use a lemon liqueur or a mixture of lemon juice and a little vodka as a substitute, adjusting the amount to your taste. Alternatively, increase the lemonade for a non-alcoholic version.