If you're looking for a dessert to impress, this Limoncello Tiramisu is the one! Its a fun lemony twist on the classic tiramisu which is delicious and fresh, with layers of creamy mascarpone and soaked ladyfinger biscuits using limoncello!
I'm usually a chocolate girl when it comes to dessert, but this limoncello tiramisu has definitely changed that! Its so light and fresh and the perfect dessert especially in the summer months when your want a refreshing dessert. I recently made my own limoncello and couldn't wait to use it to make this. Now we all know the classic Italian tiramisu dessert is a classic for a reason…you can never go wrong with it. So here we are keeping all the best parts, but giving it a lemony twist!
This recipe uses limoncello as the star ingredient. It’s an Italian lemon liqueur which is sweet and tart, which is added in the mascarpone cream and also soaked in the biscuits. So it has a double hit of limoncello, but don't worry its not too overpowering..it's just right! Here I've used my own authentic homemade limoncello which is so easy to make, but you can use store bought too. Use any leftover liqueur to make a limoncello spritz for the perfect aperitivo.
What's great about this recipe is that its perfect for a crowd at gatherings or dinner parties. Your guests will think they’re in Italy! Its also a no-bake dessert which needs to set in the fridge, so you can make it the night before and the hard part is all done. Everyone will think you've spent hours preparing, but its actually made with simple steps. If you love tiramisu as much as I do, you must also check out my tiramisu cups and tiramisu overnight oats.
Interestingly, its actually not a hugely common dessert in Italy, but you will find it if you travel to southern Italy such as the Amalfi Coast and Sorrento where the best limoncello is made! Some other classic Italian dishes to try are my easy focaccia and spaghetti alla nerano to make it an Italian themed party.
Table of Contents
Why you'll love this recipe
- Light & Fresh: Swapping out the traditional coffee and chocolate for limoncello and a lemon flavor, you have a lighter and refreshing dessert
- Easy to Make: Don't be intimidated with this dessert, it’s surprisingly straightforward to make
- Classic Italian: Here I've shared an authentic Italian recipe so you can make it like an Italian
- Make Ahead: Tiramisu needs to set in the fridge overnight for the best results. You can make it the day before an event for a stress free gathering
What is Limoncello
Limoncello is an Italian lemon liqueur which is delicious, fresh, acidic and sweet all at the same time! Traditionally enjoyed chilled as a digestif to aid digestion, served in a small shot glass and sipped.
It originates from southern Italy, from the Campania region being Naples, Sorrento and the Amalfi coast but also made in regions such as Sicily and Sardegna to name a few.
Limoncello is quite easy to make at home, here I've shared my homemade recipe. It's made by infusing lemon peels in high-proof alcohol, then mixed with a simple syrup resulting in a sweet and intensely lemon-flavored beverage. You can use limoncello to make desserts and cocktails such as a limoncello spritz which is a popular drink on the Amalfi coast and Sorrento.
Ingredients and Substitutions
- Limoncello liqueur is the star of this dessert. It’s an Italian lemon liqueur which is vibrant and citrusy. Here l’ve made my own homemade limoncello which is crazy easy to make
- Savoiardi biscuits, also known as ladyfinger biscuits, are delicate cookies perfect for soaking up the limoncello syrup. They become soft but still keep their shape and are ideal for tiramisu
- Mascarpone is an Italian cream cheese which is rich and creamy and the traditional ingredient when making tiramisu
- Organic eggs are used to make the cream so ensure they're high quality eggs. If you aren't a fan of using raw eggs in a dessert or cannot eat them, you can whip heavy cream instead to make whipped cream
- Powdered sugar sweetens the mascarpone mixture along with the limoncello syrup without leaving any gritty sugary texture
- Milk is added to the dipping syrup. You can use a milk of choice being either whole milk or a dairy-free milk such as almond milk which is what I've used
- Fresh lemons are grated for zest and it's juice, adding a bright citrus punch to the dessert. Don’t miss this ingredient!
- White chocolate is grated on top for garnish
How to make Limoncello Tiramisu
This recipe will impress everyone - even my Italian friends have been asking for the recipe! The twist of using limoncello works so well in a tiramisu. Follow my simple steps below.
Make Cream Mixture
In separate bowls, zest one lemon and squeeze the juice out. Set aside
Using two large bowls, separate the egg yolks from the egg whites
Using an electric hand mixer on medium speed, whip the egg whites until stiff peaks are formed. Set aside
In a separate bowl, add powdered sugar to the egg yolks and mix together
Add limoncello, lemon juice and mascarpone cheese and beat until smooth and creamy
Add egg whites to the cream mixture and fold through using a spatula (go gently and don't overmix)
Soaking Mixture and Layering
Add milk, limoncello and powdered sugar in a bowl and whisk to combine
One at a time, dip a ladyfinger biscuit into the mixture for approx 2-3 seconds and place into a pyrex dish
Place soaked biscuits next to each other until you have a single layer of biscuits, without any gaps (as needed, break some biscuits in half to fit them in (as pictured above)
Pour about half of the cream mixture on top of the biscuits and flatten using a spatula to make an even layer
With the remaining biscuits, again dip one at a time into the mixture and place in a single layer
Pour over remaining cream and spread evenly using a spatula. Garnish with grated white chocolate and lemon zest then cover with plastic wrap. Put in the fridge to set for at least 8 hours before serving
Tips and Tricks
- Prepare ingredients to room temperature or at least out of the fridge for 20 minutes. It will be easier to create a smooth creamy mixture
- Don't overbeat the egg whites. They can curdle, so once you have reached stiff peaks and you can turn the bowl upside down without it tipping out, its ready!
- Fold gently when incorporating the whipped egg whites into the mascarpone mixture, use a gentle folding motion to maintain a light and airy texture
- Don't over soak the ladyfingers! A quick dip in the limoncello syrup for 2-3 seconds is all they need. They will be too soggy otherwise
- For best results, allow the tiramisu to chill overnight. The flavors will develop and taste so much better
- Don't skip on the garnish. The grated lemon zest adds so much freshness and a lovely aroma. Lemon curd is also a popular garnish, I personally prefer just the lemon zest and white chocolate
Storage Instructions
- Store leftover Limoncello Tiramisu in an airtight container in the refrigerator for up to 2-3 days. It actually tastes better the longer its left 🙂
- To freeze, assemble the tiramisu and freeze it for up to 1 month. Thaw overnight in the refrigerator before serving
FAQs
You can use heavy whipping cream instead of fresh eggs. Just be sure to whip the cream and fold through the mascarpone cream mixture
Most alcohol stores sell it these days, or you can also try an Italian supermarket. I’ve also shared an easy homemade limoncello recipe to try!
Yes! It's better chilled overnight so it’s great to make in advance
Limoncello does contain a high alcohol percentage, so its recommended not to serve to children
Pairing
These are my favorite dishes to serve with Limoncello Tiramisu:
More Tiramisu Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Limoncello Tiramisu photo on Instagram so I can share the love!
Recipe
Limoncello Tiramisu (Authentic Italian Recipe)
Video
Ingredients
- 30 savoiardi biscuits (ladyfinger biscuits)
- 1 large organic lemon
- 2-3 squares grated white chocolate for garnish
Cream Mixture
- 17.5oz / 500g mascarpone cheese (preferably at room temperature)
- 4 organic eggs *if you prefer not to use raw eggs, see notes
- ½ cup powdered sugar
- 4 tablespoons
limoncello - 4 tablespoons lemon juice
Soaking Mixture
- ⅓ cup limoncello plus 2 tablespoons
- ¾ cup milk of choice (I prefer non dairy milk)
- 3 tablespoons powdered sugar
Instructions
- Zest the lemon and put aside for garnish laterSeparately squeeze all of the juice out and set aside (you'll need about 4 tablespoons lemon juice)
Make Mascarpone Cream Mixture
- Use 2 large bowls and separate the egg whites from the egg yolks
- Whip the egg whites with an electric mixer on medium speed until stiff peaks form and set aside (don't overbeat!)
- Add the powdered sugar to the egg yolks and whip using the electric mixerThen add the limoncello, lemon juice and mascarpone cheese. Whip again until you've reached a nice creamy mixture (don't overwhip!)
- Pour the whipped egg whites into the cream bowl and using a rubber spatula gently fold the whites into the cream (do this slowly and fold through gently, don't overmix)
Make Soaking Mixture
- In a deep bowl, add the milk, limoncello and powdered sugar. Whisk until well combined
Layering
- Using a large pyrex dish (13 x 9 inches / 30 x 22 cm) in size, one at a time, dip a savoiardi biscuit into the soaking mixture until fully submerged for 2-3 seconds at maximum. Place it into the pyrex dish on the edge of one side
- Keep repeating the above step and place the soaked biscuits next to each other in single layer. The biscuits should be covering the whole bottom of the dish.(If needed, break some biscuits in half to fit them in depending on your dish - refer to photos above in post)
- Pour in just under half of the cream mixture straight on top of the biscuits. Using a spatula or the back of a spoon, gently smooth it out to an even layer so that all the biscuits are covered with a layer of cream
- Dip the remaining biscuits one at a time into the soaking mixture. Layer them next to each other in a single layer on top of the cream
- Pour the remaining cream on top, and using a spatula/back of a spoon, gently smooth it out to an even layer so all biscuits are covered
- Garnish with grated white chocolate, grated lemon zest and cover with plastic wrap. Place in the fridge for at least 8 hours, or even better overnightWhen ready to serve, remove from the fridge and leave it out for 5 minutes. Slice into pieces and enjoy your delicious Limoncello Tiramisu!!!!
Notes
- Raw eggs - this recipe uses raw eggs, which are not recommended for pregnant women, young children and elderly individuals.
- Authentic tiramisu is made with organic raw eggs but if you prefer not to use raw eggs, or you cannot eat them, you can substitute the eggs with 2 cups of heavy cream. Simply whip up the heavy cream and fold it through the mascarpone mixture as per the recipe
Irene Field says
I make my own Limoncello, and wondered if there was a Limoncello Tiramisu recipe in existence. Found yours - and so glad I did. Absolutely yummy. I wasn't too sure about the addition of milk in the soaking mixture. But no need to worry as everything tasted superb. This recipe is a keeper, and thank you!
Ayeh Manfre says
Oh yay! So happy you tried it and loved the recipe Irene. Homemade limoncello makes it even better doesn't it 🙂
Thomas White says
Made this tiramisu for my cousin, who had it at a weekend neighborhood party at her house. She was getting rave reviews days after the party. Thank you. Recipe is a keeper.
Ayeh Manfre says
What a lovely compliment! So happy everyone loved it 🙂
Franklin Salazar says
Muy bueno,algo diferente y muy fresco por el limon.
Ayeh Manfre says
Muchas gracias!
Etienne Azzopardi says
I will definitely make this. This is the REAL AUTHENTIC recipe for a Tiramisù!! I prefer not to use raw eggs, but I will cook them Bain Marie! Thank you
Ayeh Manfre says
So happy to hear, hope you love it!
Anne says
I made this dessert for Thanksgiving dinner. It was super easy to prepare and tasted delicious. Everyone loved it. It also tasted delicious a couple of days later when I gave my friend a piece I saved for her. I had to hide it from my husband.
Ayeh Manfre says
Thrilled to hear this Anne!! It always tastes better after 2 days too 🙂
Lisa says
Just cooked it. Sooooo delicious
Ayeh Manfre says
So glad you loved it Lisa 🙂