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.