I made an Italian Lemon Tiramisu that’s outrageously bright and stupidly creamy, so you’re going to keep scrolling for the recipe.

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I’m obsessed with this Limoncello tiramisu because it hits bright lemon and creamy mascarpone cheese in the face and won’t apologize. It’s the kind of Italian Lemon Tiramisu that makes me ditch boring sweets and reach for seconds before the first forkful is gone.

No fluff, just zippy lemon, booze that actually tastes like something, and clouds of sweet cream. And yes, it counts as one of those No Bake Dessert Recipes Easy that feels fancy but isn’t.

I crave the tang, the soft sponge, the sticky rim of limoncello on my lips. Wildly addictive.

Every spoonful sings every time.

Ingredients

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Mascarpone cheese: creamy base, rich and lush, makes the tiramisu silky.
Heavy whipping cream: basically airy lift, turns filling light and spoonable.
Powdered sugar: sweetens gently, dissolves fast so it’s never grainy.
Vanilla extract: warm background note, quietly softens the citrus punch.
Limoncello: bright boozy lemon hit, adds a playful grown-up kick.
Limoncello (again): Plus, a little more for soaking gives extra zing.
Lemon zest: intense lemon oil, fragrant spark that wakes every bite.
Fresh lemon juice: tart punch that balances sweetness, keeps it fresh.
Ladyfingers: spongey structure, soaks up booze and still holds layers.
Pinch of salt: tames sweetness and makes other flavors pop.
White chocolate or extra zest: optional pretty finish, adds sweetness or zing.

Ingredient Quantities

16 oz mascarpone cheese, room temperature

1 1/2 cups heavy whipping cream, cold

3/4 cup powdered sugar, plus extra for dusting if you want

1 tsp vanilla extract

1/2 cup limoncello, divided

zest of 2 lemons (about 2 tablespoons)

2 tablespoons fresh lemon juice

24 to 30 ladyfingers (savoiardi)

pinch of salt

grated white chocolate or extra lemon zest for garnish, optional

How to Make this

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1. Put the mascarpone out so it reaches room temperature while you prep everything else, that helps it blend smooth and not clumpy.

2. Whip the cold heavy cream with 3/4 cup powdered sugar, vanilla extract and a pinch of salt until you get soft to medium peaks; don’t overwhip or it will go grainy.

3. In a separate bowl gently fold the room temp mascarpone into the whipped cream in 2 or 3 additions, folding carefully so you keep the air. Add the lemon zest and 2 tablespoons fresh lemon juice and mix just until combined.

4. Reserve 2 tablespoons of the limoncello for brushing the ladyfingers, then stir the remaining limoncello into the mascarpone mixture for that bright boozy lemon kick. Taste and add a bit more lemon juice or sugar if you want it brighter or sweeter.

5. Quickly dip each ladyfinger into the reserved limoncello for only 1 second per side they soak fast and will get soggy if you linger; arrange a single layer of soaked ladyfingers in an 8×8 or similar dish. If you run out of fingers you can break some to fit.

6. Spread about half of the mascarpone mixture over the first layer of ladyfingers, smoothing gently with a spatula. Sprinkle a little extra lemon zest on top if you like.

7. Add a second layer of limoncello-dipped ladyfingers, then top with the remaining mascarpone cream and smooth the surface.

8. Cover and chill for at least 4 hours, overnight is better so the flavors meld and the ladyfingers soften into that creamy texture you expect.

9. Right before serving dust with a little powdered sugar and grate white chocolate or scatter extra lemon zest over the top for garnish. You can also add a few whole lemon slices if you want to be fancy.

10. Slice with a sharp knife dipped in hot water for clean cuts, serve cold, and warn people it’s boozy so kids or designated drivers can pass if needed.

Equipment Needed

1. 8×8 baking dish or similar shallow square pan
2. Electric mixer or whisk and a large mixing bowl
3. Medium bowl for folding mascarpone
4. Silicone spatula for gentle folding and smoothing
5. Measuring cups and spoons
6. Microplane or fine grater for lemon zest and white chocolate
7. Shallow plate or wide bowl for quickly dipping ladyfingers
8. Sharp knife and a cup of hot water for clean slices

FAQ

Q: Can I make this Limoncello Tiramisu ahead of time?

A: Yes, make it a day or two ahead, it actually gets better after a few hours. Cover and refrigerate at least 6 hours, preferably overnight. If you wait longer, the ladyfingers soak more, so texture will be softer.

Q: How strong will the limoncello flavor be, and can I skip or reduce it?

A: It’s noticeable but not overpowering with 1/2 cup total. You can cut it to 1/4 cup for a milder taste, or replace it with extra lemon juice and a little simple syrup if you want no alcohol.

Q: What can I use instead of mascarpone if I can’t find it?

A: Mix 12 oz cream cheese (softened) with 4 oz sour cream and beat until smooth, or use all cream cheese if that’s easier. The flavor will be slightly tangier, but it still works.

Q: How long will leftovers last in the fridge, and can you freeze it?

A: Keeps well for 3 to 4 days in the fridge. Freezing is possible, but texture changes a lot; freeze in portions, thaw overnight in the fridge before serving. Best eaten fresh within a few days.

Q: Can I use regular whipped cream instead of folding in whipped heavy cream?

A: You can, but make sure it’s stabilized so it doesn’t deflate. Whipping heavy cream to soft peaks and folding gently gives the light, airy texture you want.

Q: Any tips for assembling so it doesn’t get soggy or fall apart?

A: Don’t soak ladyfingers too long, just quick dip in limoncello mixture. Use an even layer of filling, press gently to compact, and chill well before cutting. If your filling is too loose, chill until it firms up a bit before final layer.

Limoncello Tiramisu Recipe Substitutions and Variations

Mascarpone: you can use 12 oz full fat cream cheese plus 4 oz plain Greek yogurt, softened and beaten together until smooth. It won’t be exactly the same, but it’s richer than cream cheese alone and whips light enough to mimic mascarpone.
Heavy whipping cream: if you need a non-dairy swap, chill and whip 1 1/2 cups canned full fat coconut cream (use just the thick part). Flavor will be coconut-forward, so add a little extra lemon zest to balance it.
Limoncello: replace with 1/2 cup vodka plus 3 tablespoons simple syrup and 1 tablespoon grated lemon zest, or use 1/2 cup lemon curd thinned with 2 to 3 tablespoons water for a sweeter, non-alcoholic option.
Ladyfingers: use thin slices of sponge cake, pound cake, or store bought vanilla wafers (press briefly into the lemon liquor so they soak but don’t fall apart). Graham crackers work in a pinch but give a more cookie like texture.

Pro Tips

1) Keep the mascarpone super close to room temp but not warm. If it’s too cold you’ll get lumps, if it’s too warm the cream mixture can go runny. If you forget to set it out, cut it into chunks so it warms faster.

2) Don’t overwhip the cream. Stop at soft to medium peaks, then fold the mascarpone in slowly with a rubber spatula. If you see the mix starting to look grainy or split, stop folding and chill it for 10 minutes then gently fold again.

3) Dip ladyfingers lightning fast. One second per side is a good rule, but different brands soak faster. Hold the finger by one end, dunk and pull straight up. If they look soggy, pat them on a paper towel and use fewer seconds next time.

4) Taste and adjust before assembling. Add a squeeze more lemon juice if it needs brightness or a tiny bit more sugar if it’s too tart. Also save a little limoncello to brush on top after chilling if you want a stronger boozy aroma without making the cookies soggy.

Limoncello Tiramisu Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made an Italian Lemon Tiramisu that's outrageously bright and stupidly creamy, so you’re going to keep scrolling for the recipe.

Servings

servings

Calories

609

kcal

Equipment: 1. 8×8 baking dish or similar shallow square pan
2. Electric mixer or whisk and a large mixing bowl
3. Medium bowl for folding mascarpone
4. Silicone spatula for gentle folding and smoothing
5. Measuring cups and spoons
6. Microplane or fine grater for lemon zest and white chocolate
7. Shallow plate or wide bowl for quickly dipping ladyfingers
8. Sharp knife and a cup of hot water for clean slices

Ingredients

16 oz mascarpone cheese, room temperature
1 1/2 cups heavy whipping cream, cold
3/4 cup powdered sugar, plus extra for dusting if you want
1 tsp vanilla extract
1/2 cup limoncello, divided
zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
24 to 30 ladyfingers (savoiardi)
pinch of salt
grated white chocolate or extra lemon zest for garnish, optional

Directions

Put the mascarpone out so it reaches room temperature while you prep everything else, that helps it blend smooth and not clumpy.
Whip the cold heavy cream with 3/4 cup powdered sugar, vanilla extract and a pinch of salt until you get soft to medium peaks; don’t overwhip or it will go grainy.
In a separate bowl gently fold the room temp mascarpone into the whipped cream in 2 or 3 additions, folding carefully so you keep the air. Add the lemon zest and 2 tablespoons fresh lemon juice and mix just until combined.
Reserve 2 tablespoons of the limoncello for brushing the ladyfingers, then stir the remaining limoncello into the mascarpone mixture for that bright boozy lemon kick. Taste and add a bit more lemon juice or sugar if you want it brighter or sweeter.
Quickly dip each ladyfinger into the reserved limoncello for only 1 second per side they soak fast and will get soggy if you linger; arrange a single layer of soaked ladyfingers in an 8×8 or similar dish. If you run out of fingers you can break some to fit.
Spread about half of the mascarpone mixture over the first layer of ladyfingers, smoothing gently with a spatula. Sprinkle a little extra lemon zest on top if you like.
Add a second layer of limoncello-dipped ladyfingers, then top with the remaining mascarpone cream and smooth the surface.
Cover and chill for at least 4 hours, overnight is better so the flavors meld and the ladyfingers soften into that creamy texture you expect.
Right before serving dust with a little powdered sugar and grate white chocolate or scatter extra lemon zest over the top for garnish. You can also add a few whole lemon slices if you want to be fancy.
Slice with a sharp knife dipped in hot water for clean cuts, serve cold, and warn people it’s boozy so kids or designated drivers can pass if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.