Transport your taste buds to the Amalfi Coast with this bright, citrusy take on the classic tiramisu. Ladyfingers soaked in limoncello and lemon syrup are layered with a luscious lemon-infused mascarpone cream for a dessert that tastes like sunshine on a plate. The perfect balance of tart and sweet, this limoncello tiramisu is a refreshing twist on the traditional coffee-flavored version.
Why You’ll Love This Recipe
If you’re a lemon lover, this tiramisu is your dream come true. The citrus flavors shine through in every component, creating a harmonious blend that’s light, refreshing, and irresistible.
- Limoncello, an Italian lemon liqueur, adds a sophisticated citrus note and a slight boozy kick
- Homemade lemon syrup ensures the ladyfingers are perfectly moist and flavorful
- Lemon zest and juice are folded into the mascarpone cream for a vibrant, fresh taste
- A garnish of candied lemon slices provides a pretty visual accent and a sweet-tart crunch
Ingredients
For the Lemon Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
For the Cream:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 pound mascarpone cheese, at room temperature
- 1 cup heavy cream
- 1/4 cup limoncello
- Zest of 1 lemon
For Assembly:
- About 30 crisp ladyfingers (savoiardi)
- 1/2 cup limoncello
- Candied lemon slices, for garnish
- Fresh mint sprigs, for garnish
Instructions
- Make the lemon syrup: In a small saucepan, combine sugar, water, lemon juice, and zest. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool completely.
- Make the lemon mascarpone cream: In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks and sugar until light and fluffy, about 5 minutes. Add the mascarpone, cream, limoncello, and lemon zest. Beat until the mixture holds stiff peaks.
- Assemble the tiramisu: Pour limoncello and cooled lemon syrup into a shallow bowl. Dip ladyfingers briefly into the liquid, turning to coat both sides. Arrange in a single layer in an 8-inch square baking dish. Spread half the mascarpone mixture evenly over the ladyfingers. Repeat with remaining ladyfingers and cream.
- Refrigerate at least 4 hours, preferably overnight, until set. Before serving, garnish with candied lemon slices and fresh mint sprigs.
Tips for Success
- Use fresh, ripe lemons for the best flavor. Meyer lemons add an extra floral note if you can find them.
- Taste your limoncello before adding it to the cream. Some brands are sweeter than others, so adjust the sugar accordingly.
- For a non-alcoholic version, replace the limoncello with additional lemon syrup.
- Candied lemon slices can be made ahead. Simmer thinly sliced lemons in a mixture of sugar and water until translucent, then let cool on a wire rack.
Mix It Up
- Lemon-Berry: Alternate layers of limoncello-soaked ladyfingers with fresh raspberries or blueberries for a festive red, white, and blue effect.
- Lemon Meringue: Top the tiramisu with billowy dollops of toasted meringue for a play on lemon meringue pie.
- Creamy Limoncello: Fold 1/2 cup of limoncello into the mascarpone mixture for an extra boozy kick.
This limoncello tiramisu is a guaranteed showstopper. Light, refreshing, and bursting with bright citrus flavor, it’s the perfect ending to a summer meal or a delightful treat any time you need a little taste of sunshine. Buon appetito!
