Limoncello Tiramisu is a bright and refreshing twist on the classic Italian dessert, featuring lemon-infused ladyfingers layered with rich mascarpone cream. This elegant no-bake treat is perfect for warm-weather gatherings and special occasions.
Total Time:6 hours 25 minutes
Yield:8 to 10 servings
Ingredients
24 ladyfinger cookies (savoiardi)
1 cup limoncello liqueur
1/4 cup lemon juice
1/2 cup water
2 tablespoons granulated sugar
16 ounces mascarpone cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tablespoons lemon zest
1 teaspoon vanilla extract
Fresh lemon slices or zest curls for garnish
1/4 cup white chocolate shavings (optional)
Instructions
In a shallow bowl, combine the limoncello, lemon juice, water, and granulated sugar to create the soaking mixture.
In a large mixing bowl, whip the heavy cream until soft peaks form.
In a separate bowl, beat the mascarpone cheese with powdered sugar, lemon zest, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Quickly dip each ladyfinger into the limoncello mixture, ensuring they are moistened but not soggy.
Arrange a layer of soaked ladyfingers in the bottom of an 8×8-inch serving dish.
Spread half of the mascarpone mixture evenly over the ladyfingers.
Repeat with another layer of soaked ladyfingers.
Top with the remaining mascarpone mixture and smooth the surface.
Cover and refrigerate for at least 6 hours, preferably overnight.
Before serving, garnish with lemon zest, lemon slices, or white chocolate shavings if desired.
Notes
For a non-alcoholic version, replace limoncello with lemon syrup.
Add fresh blueberries, raspberries, or strawberries between the layers.
Mix lemon curd into the mascarpone filling for extra citrus flavor.
Store covered in the refrigerator for up to 4 days.
Freeze individual portions for up to 1 month and thaw overnight before serving.
A quick dip of the ladyfingers prevents a soggy texture.
