Limoncello Tiramisu
If you love tiramisu, this Limoncello Tiramisu is a zingy, lemony variation that you’ll want to try. It’s a no-bake Italian dessert made with mascarpone, eggs, and limoncello that’s ideal for a celebration!
While visiting my cousins in Italy a few years ago, each made their own version of tiramisu, and all were incredibly delicious. However, it wasn’t until I arrived in Calabria that my cousin, Anna, made her tiramisu al limoncello, and I was hooked! Returning home with a large bottle of limoncello in my luggage, I set about making my first Limoncello Tiramisu. We adored it, and I think you will too!
What is limoncello tiramisu?
Limoncello Tiramisu is a fresh twist on the classic Italian Tiramisu. It’s not a lemon tiramisu with lemon curd and whipped cream. Instead, this is an authentic Italian Limoncello Tiramisu made with a limoncello syrup instead of coffee and a light filling of mascarpone cream, whipped eggs, and a splash of limoncello liqueur.
The lemon flavor of this tiramisu comes from limoncello and fresh lemon zest. It’s rich and silky but gives the illusion of being refreshingly light.
Why you’ll love this recipe
- Fresh Twist on a Classic: My Calabrian cousin, Anna, is the dessert maker in the family and made this for us when we visited a few years ago. Among all the chocolate versions, this lemon one really stood out and is perfect if you’re after something a little different.
- Citrusy Flavor: What’s not to love about combining all the creamy, rich elements of a classic tiramisu with the zingy freshness of limoncello? Quite different from the classic coffee version, but just as irresistible.
- Perfect Holiday Recipe: Perfect for Easter and other celebrations. This tiramisu with limoncello makes a delicious change from heavier desserts. Plus, it can be made ahead, which makes things so much easier!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Limoncello: This is a sweet, Italian lemon liqueur originating from the Amalfi Coast. You can find this in liquor stores everywhere. It’s not inexpensive, but any leftovers will keep well in the freezer and make a wonderful after-dinner digestif. It should be served ice cold, so the freezer is the best place to keep it.
- Savoiardi Cookies: Italian sponge finger cookies, or ladyfingers, can usually be found in the cookie aisle of many grocery stores, or you can make them using my Savoiardi cookies recipe.
- Mascarpone Cheese: a creamy Italian soft cheese that’s synonymous with tiramisu. This cheese has a smooth, creamy texture and a rich, mild flavor. You’ll find it in the dairy section of the grocery store. Cream cheese, while similar, doesn’t have the same flavor.
To complete this tiramisu with limoncello, you’ll need eggs, sugar, and a dash of fresh lemon to creamy, citrusy dessert.
Instructions
Heat water and sugar until dissolved, then cool and stir in limoncello and lemon juice.
Whisk egg whites with sugar until stiff peaks form.
In another bowl, whisk egg yolks with sugar until pale and creamy.
Add mascarpone, limoncello, and grated lemon zest, then whisk until smooth.
Gently fold the egg whites into the mascarpone mixture.
Quickly dip the savoiardi into the limoncello syrup and arrange in a serving dish.
Spread over half the mascarpone cream.
Repeat the layers, smooth the top, and refrigerate until set.
Marcellina’s Hint
I’ve found that every brand of savoiardi cookies is slightly different. Some are very porous and soak up the dip very quickly. Others are firmer and denser, taking a little longer to take up the limoncello syrup. You will have to experiment a little to know how quickly to dip. Try to avoid overly soggy savoiardi.
Substitutions
- Cake based: Swap the savoiardi for slices of plain cake, such as pandoro or Pan di Spagna. The result will be a little different, but still delicious.
- Cookie variation: Use your favorite plain cookie instead of savoiardi. This is something that my Italian cousins like to do. It’s a great idea and works very well with any tiramisu.
Variations
- Lemon Curd: After spreading the filling over the dipped savoiardi, dollop homemade or store-bought lemon curd on top and swirl through lightly. Continue layering and repeat on the final layer.
- Blueberry twist: Add a layer of fresh berries between the layers for a fresh, fruity contrast.
Not a lemon fan? Make my decadent Chocolate Tiramisu instead.
Equipment
Use a 9 x 13 inch (22.5 x 33 cm) dish for this tiramisu with limoncello, though a slightly larger one will work just as well. You can easily adapt the recipe for what you have, including using two smaller dishes. Depending on the size, you may need a few more or fewer savoiardi, or you might have some extra cream left over, which is not a bad cook’s treat!
An electric mixer will make light work of beating the egg whites and egg yolks. A wire whisk, together with a bit of effort, can also work if you are willing and able.
Storage
Keep this Limoncello Tiramisu refrigerated and enjoy it within 2 to 3 days for the best texture and flavor. If your cream and mascarpone are very fresh, the dessert will still keep well for up to 5 days.
While I have never needed to freeze this tiramisu with limoncello, it can be frozen for up to 3 months. The texture may loosen, so I recommend serving it slightly frozen, which makes it a perfect summer dessert! Once thawed, don’t refreeze.
Top tips
- Unlike my Italian Tiramisu, the eggs aren’t cooked in this recipe. Because of this, it’s very important to buy the freshest and best quality eggs for flavor and food safety.
- Make sure the bowl is clean and grease-free when beating the egg whites. Even a tiny bit of oil or a speck of egg yolk will prevent the egg white from beating up to firm peaks.
- Beat the egg yolks until very thick and pale. This creates a stable base that helps hold the tiramisu once chilled.
- This recipe for tiramisu with limoncello doesn’t use whipped cream or gelatin to set it. Instead, it’s the combination of well whipped egg whites, thick and creamy egg yolks, and firm mascarpone cheese that helps it hold its shape. The real key, though, is in the chilling. Be sure to chill thoroughly at least overnight or 24 hours if you can.
FAQ
Yes, this Limoncello Tiramisu recipe must be made ahead so that it fully sets. I find overnight works well, but up to 24 hours gives the best texture and flavor.
Yes, tiramisu with limoncello definitely has alcohol in it. Limoncello is a sweet liqueur from Italy. It can be replaced with a non-alcoholic lemon syrup, but then it wouldn’t be tiramisu with limoncello anymore.
Tiramisu may be runny for several reasons. Firstly, the savoiardi may have been oversoaked in the dipping liquid. This will make the savoiardi soggy and the liquid ooze out. Also, be sure the eggs are well whipped so the filling is light but still holds its shape.
Finally, a runny tiramisu can be caused by not allowing sufficient time in the fridge for it to set properly. It should be refrigerated overnight or even up to 24 hours for the best setting.
Serving Suggestions
Limoncello Tiramisu is light, fresh, and lemony, making it perfect to serve after a rich meal like Pasta Shells stuffed with Ricotta Cheese or Steak Pizzaiola. Serve it well chilled, cut into squares or spooned into bowls with an optional spoonful of Raspberry Compote. Perfection!
Related
Tiramisu Cups
Lemon and Ricotta Cake
Tiramisu Cheesecake
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Limoncello Tiramisu Recipe
Equipment
- 9 x 13 inch (22.5 x 33 cm) serving dish
- Stand mixer or electric hand mixer preferable
Ingredients
For the limoncello soaking syrup
- ½ cup (120 ml) water
- 3 tablespoons (37.5 g) granulated white sugar
- ½ cup (120 ml) limoncello
- 4 teaspoons (20 ml) fresh lemon juice
For the mascarpone cream
- 5 large eggs, separated See Note 1
- ¾ cup (150 g) granulated sugar
- 16 ounces (450 g) mascarpone cheese
- 3 tablespoons limoncello
- Finely grated zest of 2 lemons
To assemble
- About 35-40 savoiardi cookies
- Extra lemon zest and mint to finish
Instructions
Limoncello soaking syrup
- Combine the water and sugar in a small saucepan and heat gently until the sugar dissolves. Remove from the heat and allow to cool.
- Stir in the limoncello and lemon juice. Set aside.
Mascarpone cream
- Using an electric mixer with the whisk attachment, whisk the egg whites with ¼ cup of sugar until stiff peaks form. Set aside.
- In a separate bowl, using an electric mixer fitted with the whisk attachment, whisk the egg yolks with the remaining ½ cup sugar until pale, thick, and creamy, 5 to 7 minutes.
- Add the mascarpone, limoncello, and lemon zest and whisk until just smooth and thick, about 30-40 seconds.
- Gently fold the egg whites into the mascarpone mixture in three lots, taking care to keep the cream light and airy.
To assemble
- Very quickly dip each savoiardo into the limoncello syrup, turning once so it absorbs the syrup without becoming soggy.
- Arranging the savoiardi as you dip in one layer in the base of a 9 × 13 inches (5 cm deep) (23 × 33 cm) (Can also use 20 × 30 cm (7cm deep).
- Spread over half of the mascarpone cream.
- Repeat with another layer of dipped savoiardi and finish with the remaining cream, smoothing the surface.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
To serve
- Finish with a light scattering of lemon zest and mint leaves just before serving.
Notes
- This recipe contains raw eggs. Use fresh, good quality eggs and note that it may not be suitable for pregnant women, the elderly, or very young children.
- Use the freshest eggs possible for both flavor and food safety.
- Make sure the bowl is completely clean and grease-free before beating the egg whites. Even a tiny bit of oil or egg yolk will stop them from whipping properly.
- Beat the egg yolks until very thick and pale. This creates a stable, creamy base for the tiramisu.
- Dip the savoiardi quickly. Be aware that different brands absorb the liquid at different speeds. Avoid letting them become overly soggy.
- This tiramisu sets without cream or gelatin, so proper whipping of the eggs and thorough chilling are essential.
- Chill overnight, or up to 24 hours, for the best texture and structure.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
