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 a 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. The resulting limoncello tiramisu was phenomenal!
Want the original and authentic tiramisu recipe? I have it for you!
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.
This recipe is not a variation of the actual original recipe since it uses no eggs. Given that I live in the US and many of us don’t want to risk using raw eggs (or fuss with tempering them), this is a super quick and easy alternative for a similar dessert (flavored with limoncello).
Limoncello Tiramisu
an original recipe based on Italian Tiramisu by Christina Conte serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- limoncello (as needed)
- milk, at room temperature (as needed)
- lady finger biscuits (Matilde Vicenzi brand)
- mascarpone (you can substitute cream cheese if you cannot source mascarpone)
- lemon rind
- whipping cream
- confectioner’s sugar
Make the Mascarpone Filling
Whip the cream until stiff peaks form, then add to the mascarpone/cream cheese, along with about 2 tablespoons of limoncello and the powdered sugar and lemon rind. Fold together until evenly combined.
Start Assembling the Limoncello Tiramisu
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 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.
Here’s another similar speculoos flavored dessert that’s even easier to make!
Limoncello tiramisu is a great make-ahead summer dessert as it’s actually better when it’s made in advance, like this creamy panna cotta.
Limoncello Tiramisù
Ingredients
- ¼ cup limoncello (more or less, as desired)
- ⅓ cup milk at room temperature, (more or less, as needed)
- 7 oz lady finger biscuits I like Matilde Vincenzi
- 8 oz mascarpone you can substitute cream cheese, at room temperature
- 1 Tbsp lemon rind fine
- 8 oz whipping cream
- 2 Tbsp 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.
Notes
Nutrition
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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!