Lemon Limoncello Tiramisu Recipe

You know those desserts that look fancy but are secretly just layers of deliciousness? Yeah, this Lemon Limoncello Tiramisu is one of those. It’s creamy, it’s citrusy, there’s booze involved (but like, in a good way), and honestly? It’s easier than you’d think.

I’m Kelsey, and I made this after a random craving for something lemony and boozy hit me at 10 p.m. on a Tuesday. Don’t ask why. Just trust the process.

What Even Is This Dessert?

Imagine classic tiramisu—but with a twist. Instead of coffee and cocoa, we’re talking lemon zest, limoncello, mascarpone, and lemon curd. It’s like an Italian vacation in a dish. Bright, boozy, rich, and totally Instagram-worthy (if you care about that kind of thing).

Ingredients Needed (And Why We Use Them)

Let’s chat about what goes into this thing:

• Granulated Sugar & Lemon Juice/Zest: These make the syrup that soaks the ladyfingers. Super important for flavor.
• Limoncello Liqueur: Adds that signature Italian lemon liqueur kick. If you’ve never had limoncello, think: smooth, sweet, lemony booze.
• Mascarpone Cheese: The creamy base of the dessert. It’s thick, rich, and holds everything together.
• Heavy Cream + Powdered Sugar: Whipped to fluffy perfection and folded into the mascarpone—it makes the whole thing light and airy.
• Ladyfingers: The spongey bread that soaks up all the syrup. Think of them as tiny sponges doing the heavy lifting.
• Lemon Curd: Because one kind of lemon isn’t enough. This adds richness and more zing.

Can I Use Cream Cheese Instead of Mascarpone?

Short answer: Not really.
Long answer: You could, but it won’t taste the same. Mascarpone has that unique richness and texture that makes tiramisu… well, tiramisu. Cream cheese is tangier, denser, and just doesn’t melt into the cream the same way. If you really can’t find mascarpone, try making do—but don’t say I didn’t warn you.

Different Pan Sizes – Does It Matter?

Yes… and no?

I used an 11×8” pan, and it worked great. But depending on what you’ve got lying around, here are some options:

• 8×8” or 9×9”: Totally fine. Might be a bit thicker.
• 9×5” loaf pan: You’ll want to do 3 layers instead of 2.
• 9×13”: Double the recipe, or it’ll be super thin.

The point is: use what you’ve got. Just adjust the layers accordingly.

What If You Don’t Like the Taste of Alcohol?

Totally get it. Some people are not into that boozy kick.

Here’s how to make it non-alcoholic:

• In the syrup: Replace the limoncello with water or lemon juice.
• In the mascarpone mix: Skip the limoncello and bump up the lemon juice to ⅓ cup.

Still tastes amazing. Just less of that Italian liqueur vibe.

How to Make Lemon Limoncello Tiramisu (Step by Step)

Step 1: Make the Limoncello Syrup

Throw the sugar, lemon zest, and lemon juice into a small pan. Stir it up and bring it to a boil. Once it bubbles and the sugar dissolves, kill the heat. Stir in the limoncello and let it cool.

Step 2: Whip Up the Limoncello Mascarpone

In a bowl, beat the mascarpone with lemon zest, lemon juice, and limoncello until smooth and creamy. Fold in the lemon curd. Then whip the cream with powdered sugar until stiff peaks form. Fold half the whipped cream into the mascarpone, then the other half. Done.

Step 3: Assemble Like a Pro

Grab your pan. Dunk each ladyfinger into the syrup (don’t oversoak!) and line the bottom. Spread half the mascarpone mix on top, then half the lemon curd. Repeat with another layer of soaked ladyfingers and the rest of the mascarpone. If you’ve got leftover cream, pipe it around the edges. Top with lemon curd and maybe a sprinkle of zest.

Step 4: Chill the Heck Out of It

Stick it in the fridge for at least 4 hours. Overnight is even better. Let it set. Let it chill. Let it become dessert gold.

How to Store the Tiramisu

Cover it tightly with plastic wrap or throw a lid on it. Keep it in the fridge. It’ll last for about 3–4 days, but let’s be honest—it’ll probably get eaten way before then.

Tips for Making Tiramisu (From Someone Who’s Messed It Up Before)

• Don’t oversoak the ladyfingers. They should be damp, not soggy. Soggy = sad tiramisu.
• Make the lemon curd ahead. Saves time and stress.
• Use room temp ingredients. Mascarpone mixes better that way.
• Chill everything. The longer it sits, the better it tastes.
• Rub the lemon zest into the sugar. It sounds weird, but it really boosts that lemon flavor.

How Long Will It Last?

Like I said, 3–4 days in the fridge. But again—good luck keeping it that long.

So yeah. That’s it. That’s the Lemon Limoncello Tiramisu. It’s fancy enough for a dinner party and easy enough for a Tuesday night. Try it. Love it. Thank me later.

Print Recipe

Lemon Limoncello Tiramisu Recipe

Author: Kelsey Perez Cooking Method: No-Cook Cuisine: American, Italian Courses: Dessert

Difficulty: Beginner Prep Time 40 mins Total Time 40 mins

Servings: 8 Estimated Cost: $ 20 Calories: 250

Best Season: Summer

Description

This Lemon Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of creamy mascarpone infused with limoncello liqueur, bright lemon curd, and ladyfingers soaked in a zesty limoncello syrup. Perfect for summer gatherings or when you need a sophisticated dessert that's surprisingly easy to make.

Ingredients

Servings

For Limoncello Syrup:

• ¹⁄₂ cup granulated sugar (100g)
• 2 tbsp lemon zest
• ¹⁄₂ cup lemon juice (78ml)
• ¹⁄₂ cup Limoncello liqueur (120ml)

For Limoncello Mascarpone:

• 2 cups mascarpone cheese (452g)
• 2 tbsp lemon zest
• 3 tbsp lemon juice (45ml)
• ¹⁄₄ cup Limoncello liqueur
• ¹⁄₂ cup lemon curd
• 1 and ¹⁄₂ cups heavy cream (354ml)
• ¹⁄₃ cup powdered sugar (41g)

For Assembly:

• 26 ladyfinger cookies
• 1 cup lemon curd

Instructions

1. Make the Limoncello Syrup: Combine sugar, lemon zest, and lemon juice in a small pan. Stir and bring to a boil until sugar dissolves. Remove from heat and stir in Limoncello. Let cool completely.
2. Prepare Limoncello Mascarpone: Beat mascarpone with lemon zest, lemon juice, and Limoncello until creamy and smooth.
3. Add lemon curd to the mascarpone mixture and mix until well combined. Set aside.
4. Whip heavy cream with powdered sugar until stiff peaks form.
5. Fold half the whipped cream into the mascarpone mixture gently, then fold in the remaining cream until light and fluffy.
6. Assemble the tiramisu: Quickly dip each ladyfinger into the cooled limoncello syrup (don't oversoak) and arrange in the bottom of your pan.
7. Spread half the mascarpone mixture over the ladyfingers using an offset spatula.
8. Add half the lemon curd on top of the mascarpone layer and spread evenly.
9. Create second layer: Add another layer of dipped ladyfingers, followed by remaining mascarpone mixture.
10. Decorate top: Pipe any leftover mascarpone around the edges and add remaining lemon curd in the center. Sprinkle with extra lemon zest if desired.
11. Refrigerate for at least 4 hours or overnight before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 18g28%

Cholesterol 65mg22%

Total Carbohydrate 18g6%

Sugars 12g

Protein 4g8%

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Calcium 85 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Lemon Curd: This recipe makes exactly 1.5 cups, which is perfect for this dessert.
• Pan Size Options: Works best in 11×8" pan, but can use 8×8", 9×9", or 9×5" loaf pan. For 9×13" pan, double the recipe.
• Non-Alcoholic Version: Replace limoncello with water in syrup and increase lemon juice to ⅓ cup in mascarpone mixture.
• Ladyfinger Tip: Don't oversoak - they should be moist but not falling apart.
• Flavor Boost: Rub lemon zest into sugar before making syrup for extra lemon flavor.
• Storage: Cover tightly and refrigerate for up to 4 days.

Keywords: Lemon Limoncello Tiramisu, Limoncello Dessert, Italian Tiramisu, Lemon Dessert, Boozy Dessert