Description
Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, combining the creamy richness of mascarpone and whipped cream with vibrant lemon flavors. Ladyfingers soaked in a mixture of lemonade and limoncello create a light yet indulgent base, layered with luscious lemon curd and topped with delicate lemon zest. Perfect for a summer treat or a festive occasion, this no-bake dessert is both elegant and easy to prepare.
Ingredients
Scale
Cream Mixture
- 3 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1 pound mascarpone cheese
- 2 teaspoons finely grated lemon zest, plus additional thinly sliced zest for serving
- 1/4 teaspoon kosher salt
Ladyfinger Soak
- 2 (7-ounce) boxes ladyfingers (about 48 ladyfingers)
- 2 cups store-bought lemonade
- 1 cup homemade or store-bought limoncello
Lemon Curd
- 2 cups homemade or store-bought lemon curd, divided
Other
- A piping bag fitted with a large round tip
Instructions
- Whip the Cream: In the large bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and handheld mixer, beat 3 cups of heavy cream with 3 tablespoons confectioners’ sugar on medium-high speed until medium peaks form. Avoid whipping to stiff peaks to maintain a light texture.
- Prepare Mascarpone Mixture: In a separate large bowl, combine 1 pound mascarpone, 2 teaspoons finely grated lemon zest, and 1/4 teaspoon kosher salt. Fold about one-third of the whipped cream into the mascarpone mixture until combined, then fold the mascarpone mixture into the remaining whipped cream. The mixture will appear loose but will firm up upon chilling.
- Soak Ladyfingers and Construct Layers: In a shallow dish or container large enough to hold the ladyfingers, blend 2 cups lemonade with 1 cup limoncello. Quickly dip each ladyfinger into this mixture for about one second to soak without making them soggy. Arrange two rows of 12 ladyfingers vertically in a 13″ x 9″ pan to cover the bottom. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Carefully spread 1 cup lemon curd over the cream layer without fully blending it in, allowing the curd to peek through for a textured look.
- Repeat Layers: Dip and layer another set of ladyfingers as before using the remaining lemonade-limoncello mixture. Spread the rest of the mascarpone cream mixture on top, then cover with the remaining 1 cup of lemon curd. Use a piping bag fitted with a large round tip to pipe dollops of the mascarpone cream across the top for an elegant finish.
- Chill and Serve: Refrigerate the assembled tiramisu for at least 3 hours or up to overnight to allow flavors to meld and the dessert to set. Just before serving, garnish with thinly sliced lemon zest for a fresh and decorative touch.
Notes
- Do not soak ladyfingers for more than 1-2 seconds to prevent sogginess and maintain the dessert’s structure.
- Using homemade lemon curd and limoncello enhances the flavor, but store-bought options work well for convenience.
- For best results, chill the tiramisu overnight to develop layers of flavor.
- You can prepare this dessert a day ahead, making it an excellent option for entertaining.
- If you prefer a less boozy dessert, reduce the amount of limoncello and replace with extra lemonade.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Limoncello tiramisu, lemon tiramisu recipe, no-bake lemon dessert, lemon mascarpone dessert, Italian lemon tiramisu
