Limoncello Tiramisu (A Lemon Twist on Original Tiramisù)

Limoncello tiramisu 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.

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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 ladyfingers 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!

Limoncello tiramisu is a very simple dessert, so don’t let the impressive look fool you. I make it on a serving plate, but you can make it in a container, 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!

You will want to use the best quality ingredients, as always, so I recommend the Matilde Vicenzi brand of ladyfingers which are the top selling brand in Italy.

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 milk.

Finish with a layer of cream mixture.

Chill the Limoncello Tiramisu.

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 glass of 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.

Limoncello tiramisu is a great make-ahead summer dessert as it’s actually better when it’s made in advance.

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Limoncello Tiramisù

Yield: 4-6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

A lemony twist on a classic tiramisù

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Ingredients

• limoncello (as needed)
• milk, at room temperature (as needed)
• 1 large package Savioiardi (lady finger) biscuits
• 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

1. 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.
2. 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.
3. Dip the lady finger biscuits into the liquid fairly quickly (the warm milk helps absorb into the biscuit more easily).
4. Place onto a serving plate or bowl, about the size you want to make the dessert.
5. Place some of the cream mixture onto the biscuits and spread over, evenly.
6. 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.)
7. Finish with a layer of cream mixture.
8. 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.

Notes

I recommend Matilde Vicenzi ladyfingers for best flavor and results.

Nutrition Information:

Yield: 6 Serving Size: 1 slice
Amount Per Serving:Calories: 340Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 100mgSodium: 196mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 4g

All nutrition information is estimated.

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