Make this luscious, Easy Limoncello tiramisu with Lemon Curd! It is a delicious and easy dessert that combines creamy mascarpone cheese, whipped cream, fresh lemons, lemon curd, lemon liqueur and ladyfingers. It is perfect for summer and special occasions.
If you love tiramisu, you will adore this lemon tiramisu. This recipe is a delicious twist on the classic Italian dessert. Instead of coffee and cocoa, it uses limoncello and lemon curd for a bright and zesty flavor.
Limoncello is a sweet and tangy lemon liqueur from Italy. It adds a memorable, boozy and zesty flavor to the creamy mascarpone cheese and the soft ladyfingers. It’s light, refreshing and perfect for summer. To top it off, you can make this heavenly, crowd-pleasing dessert in less than 30 minutes!
Keywords: limoncello tiramisu, lemon tiramisu, tiramisu recipe, limoncello dessert
What I Love About This Recipe
- It is a cooling and refreshing summer dessert.
- It is easy to make and does not require any baking.
- This recipe is egg free.
- It can be made ahead of time and refrigerated for up to three days.
- Mascarpone cheese: Make sure it is at room temperature. This will ensure that it mixes well with the other ingredients and give the filling a smooth and creamy texture.
- Limoncello: I used Italian Limoncello but you can use any other lemon liqueur of your choice.
- Lemon juice: Use fresh lemons for the best flavor.
- Lemon zest: Grate lemon zest to intensify the lemon flavors in this limoncello dessert.
- Heavy whipping cream: Use full-fat heavy cream for a delicious creamy flavor and texture. Low-fat cream may not hold shape.
- Lemon curd: It is important to use good-quality lemon curd for the best flavor and texture.
- Sugar: To sweeten the filling.
- Salt: To balance out the sweetness.
- Sugar: To sweeten the syrup.
- Lemon juice: Squeeze juice from a fresh lemon.
- Ladyfingers: Select good-quality ladyfingers.
- Water: To dilute the syrup.
- Lemon curd: Feel free to decorate with more lemon curd. If you want a creamier tiramisu, then skip the lemon curd and decorate with lemon zest instead.
- Lemon slices: I like to add lemon slices to the corners.
- Large bowl
- Electric mixer
- Baking dish
- Plastic wrap/cling film
If you love this recipe, you might also want to try some of these variations:
- Limoncello raspberry tiramisu: This is a fruity and colorful dessert version. You can add some fresh raspberries to the mascarpone filling and sprinkle more berries on top of the tiramisu. The raspberries will add a burst of sweetness and tartness to the creamy and tangy dessert.
- Alcohol-free lemon tiramisu: If you want to make this dessert without any alcohol, you can simply skip the limoncello and follow the rest of the recipe. You will still get a delicious lemon flavor from the lemon juice, zest and curd.
- Egg-free recipe: This recipe does not use any eggs in the mascarpone filling, which makes it safer and easier to prepare. However, if you prefer a more traditional tiramisu filling, you can also whisk some egg yolks with sugar and limoncello over a double boiler until thick and pale, then fold them into the mascarpone cheese.
How to Make Limoncello Tiramisu
- In a large bowl, whisk together mascarpone cheese, limoncello, lemon curd, lemon juice and lemon zest until well combined and smooth.
2. In another bowl, whip heavy cream or whipping cream and sugar with an electric mixer until stiff peaks form, about 3-5 minutes.
3. Gently fold in a quarter of the whipped cream into the mascarpone mixture, then repeat with the remaining whipped cream. This will make the filling light and fluffy. Set it aside for later.
4. To make the syrup, combine sugar, lemon juice, limoncello and water in a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened. Quickly dip both sides of a lady finger biscuit into the lemon syrup, but don’t soak them for more than 20 seconds or they will become too soggy.
5. Grab a deep dish and start assembling the tiramisu. Arrange the dipped ladyfingers in a single layer on the bottom of the dish, making sure they are touching each other.
6. Spoon half of the creamy filling over the ladyfingers and spread it evenly with a spatula or a knife.
7. Drizzle some lemon curd over the filling for an extra burst of flavor. You can skip this if you prefer a milder lemon flavor.
8. Repeat steps 5-7 with another layer of ladyfingers, filling and lemon curd.
9. Refrigerate the tiramisu for at least 4 hours or overnight to let the flavors meld together.
10. Enjoy this delicious and tangy dessert on a hot summer day, Christmas or any other special occasion. You can also garnish it with some lemon slices, fresh berries or mint leaves if you like.
If you love this spin on this classic Italian dessert, try my yummy matcha tiramisu!
Tips and Tricks
- Room temperature: Make sure the mascarpone is at room temperature for ease of mixing.
- Heavy cream: The cream must be cold for stiff peaks to form when mixing.
- Limoncello: This lemon-flavored liqueur adds a nice kick to the dessert. If you don’t have any limoncello on hand, you can substitute it with another lemon liqueur or lemon extract. You can also make your own limoncello at home by infusing lemons, vodka, sugar, and water.
- Water: The water in the syrup helps to dilute the sweetness and acidity of the lemon juice and limoncello. You can replace the water with lemonade or lemon soda if you want a more intense lemon flavor. However, be careful not to add too much sugar to the syrup, as these drinks are already sweetened.
- Ladyfingers: Are soft and spongey biscuits that soak up the syrup and create the tiramisu base. Make sure you dip them quickly in the syrup, as they can become too wet and mushy if you leave them for too long. This will affect the texture and stability of the tiramisu when you cut and serve it.
- Alcohol-free: If you prefer a non-alcoholic version of this dessert, you can simply omit the limoncello and use more lemon juice and zest to enhance the flavor. Alternatively, you can use lemon extract instead of limoncello in the mascarpone mixture.
- Gluten-free: If you have a gluten intolerance or allergy, you can still enjoy this dessert by using gluten-free ladyfingers. You can find them in some specialty stores or online or make your own with almond flour, eggs, sugar and baking powder.
Limoncello is a traditional Italian liqueur. It has a bright yellow color and is lemon flavored.
Cover it with plastic wrap or place it in an airtight container and refrigerate for up to five days. Freeze tiramisu for up to three months in an airtight container.
Yes, it can be done however it will give the dessert a different flavor because mascarpone is milder than cream cheese.
Ladyfingers are the traditional cookie of choice when making tiramisu however, you can swap them with Pavesini biscuits, amaretti cookies, panettone or madeleines.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Easy Limoncello Tiramisu with Lemon Curd
- Large Bowl
- Electric mixer
- Baking dish
- Plastic wrap/cling film
For the Filling:
- 500 g mascarpone cheese
- ¾ cup lemon curd
- ⅔ cup limoncello
- 1 lemon zested and juiced
- 2 cups heavy whipping cream
- ⅓ cup sugar
For the Soak:
- ¾ cup sugar
- 2 lemons zested and juiced
- ⅓ cup limoncello
- ¼ cup of water
- 40 ladyfinger cookies You may need less or more depending on the size of the dish
- ¼ cup lemon curd
- Lemon slices
- Whisk mascarpone cheese, limoncello, lemon curd, lemon juice and zest in a large bowl until smooth.
- Whip cream and sugar with a mixer in another bowl until stiff peaks form, about 3-5 minutes.
- Fold a quarter of the whipped cream into the mascarpone mixture, then repeat with the rest of the cream. This makes the filling light and fluffy. Set aside.
- Make the syrup by boiling sugar, lemon juice, limoncello and water in a small saucepan for 10 minutes.
- Dip both sides of a lady finger biscuit into the syrup quickly and arrange them in a single layer on the bottom of a deep dish. Don’t soak them for too long or they will be soggy.
- Spread half of the mascarpone filling over the ladyfingers evenly.
- Pour lemon curd over the filling for more lemon flavor. (optional)
- Repeat steps 5-7 with another layer of ladyfingers, filling and lemon curd.
- Refrigerate the tiramisu for 4 hours or overnight to let the flavors blend.
- Serve this yummy and refreshing dessert on a warm summer day, Christmas or any other special occasion. You can also top it with some lemon slices, fresh berries or mint leaves.