Limoncello tiramisù is a lemony twist on a classic Italian tiramisù dessert. It’s a fabulous make-ahead treat that is just perfect for easy summer entertaining!
Originally published June 19, 2012
Recently, I was making traditional tiramisù when I ran out of coffee.
I didn’t want to make more coffee, so I thought about a substitution and quite quickly thought of limoncello! I mixed milk and limoncello (my homemade limoncello is very strong) and dipped the fingers in this concoction instead of the coffee/liqueur combo. It was phenomenal!
Here’s another similar speculoos flavored dessert that’s even easier to make!
This is a very simple dessert, so don’t let it fool you. I made it on a serving plate, but you can make it in a bowl, dish, or individual servings (see photos below). By the way, it’s a perfect dessert to freeze; no one will ever know it’s been frozen!
Limoncello Tiramisù
- limoncello (as needed)
- milk, at room temperature (as needed)
- 1 large package Savioiardi (lady finger) biscuits like these
- 8 oz mascarpone (you can substitute cream cheese), at room temperature
- 8 oz (1 cup) whipping cream
- 1 oz (1/4 cup) confectioner’s sugar
Whip the cream until stiff peaks form, then add to the cream cheese or mascarpone, along with about 2 tablespoons of limoncello and the powdered sugar. Fold together until evenly combined.
Mix limoncello and milk at a ratio to your liking (mine was about 1/3 limoncello 2/3 milk) and place in a bowl. Start by making about 4 oz (1/2 cup). Don’t make too much as you can keep refilling the bowl as you go.
Dip the lady finger biscuits into the liquid fairly quickly (the warm milk helps absorb into the biscuit more easily).
Place onto a serving plate or bowl, about the size you want to make the dessert.
Place some of the cream mixture onto the biscuits and spread over, evenly.
Repeat, making two more layers with more biscuits and cream, but place them in the opposite direction of the last layer, cutting them if necessary; however, do not put a broken end to the outside of the dessert, it won’t look nice.
If you run out of liquid, mix more limoncello and warm milk.
Finish with a layer of cream mixture.
Refrigerate for at least 8 hours to let the fingers get completely soft, I usually make this the day before it’s needed. Sprinkle with some grated lemon peel if desired.
Serve with a little limoncello, if you like.
You can also make individual tiramisù, or use little shot glasses to use up the extras at the end. These are two miniature versions.
This is a great ‘make ahead’ summer dessert as it’s actually better made well ahead of time.
Limoncello Tiramisù
A lemony twist on a classic tiramisù
Ingredients
- limoncello (as needed)
- milk, at room temperature (as needed)
- 1 large package Savioiardi (lady finger) biscuits like these
- 8 oz mascarpone (you can substitute cream cheese), at room temperature
- 8 oz (1 cup) whipping cream
- 1 oz (1/4 cup) confectioner's sugar
Instructions
- Whip the cream until stiff peaks form, then add to the cream cheese or mascarpone, along with about 2 tablespoons of limoncello and the powdered sugar. Fold together until evenly combined.
- Mix limoncello and milk at a ratio to your liking (mine was about 1/3 limoncello 2/3 milk) and place in a bowl. Start by making about 4 oz (1/2 cup). Don’t make too much as you can keep refilling the bowl as you go.
- Dip the lady finger biscuits into the liquid fairly quickly (the warm milk helps absorb into the biscuit more easily).
- Place onto a serving plate or bowl, about the size you want to make the dessert.
- Place some of the cream mixture onto the biscuits and spread over, evenly.
- Repeat, making two more layers with more biscuits and cream, but place them in the opposite direction of the last layer, cutting them if necessary; however, do not put a broken end to the outside of the dessert, it won’t look very nice. (If you run out of liquid, mix more limoncello and warm milk.)
- Finish with a layer of cream mixture.
- Refrigerate for at least 8 hours to let the fingers get completely soft, I usually make this the day before it’s needed. Sprinkle with some grated lemon peel if desired.
Nutrition Information:
Yield:
6Serving Size:
1 sliceAmount Per Serving: Calories: 340Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 100mgSodium: 196mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 4g
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Christine:
Both you and I know that substituting cream cheese for the mascarpone would be a sad, sad substitute, much failing in taste. :~D
Merry Christmas, my dear!
Oh you are correct, Charlie, but I have to think about my readers in the USA. Many people won’t have access to mascarpone and if they do, may not even be able to afford two small tubs as it can be terriby expensive, so at least they can make this dessert with cream cheese. I have discovered Arla cream cheese which is TO DIE FOR! So good and would be fab in this dessert, too, I’m sure. Merry Christmas to you, too! :)
This sounds delicious! Also not as heavy as a traditional tiramisu, the lemon sounds perfectly light and luscious for the summer.
Absolutely, and it has that lovely limoncello kick to it, too! :)
Oh Wow…This look amazing. I think we might to try to make this recipe next weekend. Thanks for sharing. Yum!
Awesome! Enjoy!
Christina, what a smart and totally delicious idea. I LOVE it! My mom’s second love –after chocolate — was lemon, so I will always love a beautiful lemon dessert. :-)
Oh I bet, Valentina! Thank you!
My homemade limoncello is strong too ! Thank you for the milk tip and for the lovely idea too Christina :-) Enjoy your day !
Happy to help! Have a lovely day, too!
Sounds like a refeshing, summery take on an old favorite. I have some guests coming in from Italy this week, might give this a try!
Good choice, let me know if you do!
That looks amazing. I love limoncello. I became very attached to my limoncello spritzers when I made it to Italy last year. I also need to know what sandals you are wearing in the picture that was in the email this recipe came in. They are adorable!
I had my first limoncello spritz last month and loved it! You will have to go to Venice for those sandals! :) I had some sandals with no padding under the sole which hurt after walking on cobblestones, so I found these which were so much more comfortable due to the thicker sole. They are all crystals on top, too, very sparkly! CC
I love coffee but also love that you made it just with the lemon – looks and sounds fantastic, Christina. Especially would love it with tons of raspberries just now!
I do adore lemon and raspberry together, Jill! Great idea!
This is the perfect tiramisù, in my opinion… especially as I dislike coffee and anything coffee-flavored! (That said, I do plan to post my tiramisù recipe soon… with coffee flavor and all! I might not love it, but others do!) Can’t wait to try this lemony version! Thanks, Christina!
I didn’t even think about that, but I think this is perfect for no-coffee fans! Easy enough to make one of each!
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