Limoncello Tiramisu

Limoncello Tiramisu is a stunning twist on the classic Italian dessert, swapping coffee for bright, sunny limoncello liqueur! With layers of lemon-soaked ladyfingers and light, creamy mascarpone filling, this no-bake dessert is elegant, refreshing, and absolutely irresistible. It’s perfect for spring gatherings, summer dinner parties, or whenever you need a little taste of Italy in your kitchen.

Why You’ll Love This Recipe

Creamy and bursting with bright lemon flavor in every layer. Delicate ladyfingers soaked in limoncello are layered with silky mascarpone cream for a refreshing twist on the classic dessert. Elegant yet easy to make, it’s perfect for spring gatherings, holidays, or anytime you want a citrusy showstopper.

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Ingredient List

Limoncello Soak

• ¾ cup limoncello liqueur
• ¼ cup strong brewed lemon tea or cooled black coffee (optional, for softer bite)

Mascarpone Cream

• 1½ cups heavy whipping cream, cold
• 8 ounces mascarpone cheese, room temperature
• ⅔ cup powdered sugar
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1–2 tablespoons lemon juice, optional (for extra brightness)

Layers

• 24–30 ladyfinger cookies (savoiardi)
• Thinly sliced fresh strawberries or lemon slices, optional (for layering)

Garnish

• Lemon zest or curls
• Powdered sugar for dusting

Why These Ingredients Work

Limoncello is the star here—it’s a sweet Italian lemon liqueur that brings that sunny, citrusy punch. You can find it near the liqueurs at most grocery stores.

Mascarpone cheese is what makes tiramisu so incredibly creamy and rich. It’s softer and sweeter than cream cheese, and when you fold it with whipped cream, it creates this cloud-like texture that’s just chef’s kiss.

Ladyfinger cookies (savoiardi) are dry, sponge-like Italian cookies that soak up the limoncello beautifully without falling apart. They’re essential for that classic tiramisu structure.

Fresh lemon zest adds another layer of bright, aromatic lemon flavor that makes this dessert feel fresh and alive.

Heavy whipping cream gets whipped into soft peaks and folded into the mascarpone, creating that light, airy texture we’re after.

The lemon tea or coffee in the soak mellows out the limoncello just a touch—totally optional, but it gives you a softer bite if you’re not a huge fan of strong alcohol flavor.

Essential Tools and Equipment

• Large mixing bowl (chilled for whipping cream)
• Electric mixer or whisk
• Medium mixing bowl
• Shallow bowl for soaking
• 9×9-inch baking dish or trifle bowl
• Rubber spatula
• Zester or microplane
• Plastic wrap

How To Make Limoncello Tiramisu

Prepare the Limoncello Soak

In a shallow bowl, whisk together the limoncello and brewed lemon tea (or coffee if you’re using it). Set this aside so it’s ready when you need it.

Make the Mascarpone Cream

In a cold mixing bowl (I pop mine in the freezer for 10 minutes), beat the heavy whipping cream until soft peaks form. You’ll know you’re there when the cream holds its shape but still has a little slouch to it.

In a separate bowl, combine the mascarpone cheese, powdered sugar, lemon zest, vanilla extract, and lemon juice if you’re using it.

Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Use a folding motion (not stirring!) to keep all that air you just whipped in.

Assemble the Layers

This is where it all comes together! Working quickly, dip each ladyfinger into the limoncello soak for just a second or two per side. You want them moist and flavorful, but NOT soggy. I usually count “one-Mississippi, two-Mississippi” and that’s it.

Arrange a single layer of soaked ladyfingers in the bottom of your serving dish. I love using a 9×9 square dish for this, but a trifle bowl is gorgeous if you want to show off those pretty layers.

Spread half of the mascarpone cream over the ladyfingers in an even layer. If you’re feeling fancy, add a thin layer of fresh strawberry slices or lemon slices right on top of the cream.

Another layer of limoncello-soaked ladyfingers, then spread the remaining mascarpone cream on top. Smooth it out so it looks beautiful.

Chill

Cover your dish with plastic wrap and refrigerate for at least 4 hours. This chill time lets the layers set, the flavors meld together, and the ladyfingers soften to that perfect texture.

Garnish and Serve

Just before serving (and not a moment sooner!), dust the top lightly with powdered sugar and scatter some fresh lemon zest or pretty lemon curls on top.

You Must Know

Cold cream is CRUCIAL. I cannot stress this enough—if your cream isn’t properly cold, it won’t whip up right. Chill your bowl and beaters in the freezer for 10 minutes before you start. Trust me on this one!

Room temperature mascarpone is easier to work with. Take it out of the fridge about 30 minutes before you start. Cold mascarpone is lumpy and hard to fold, and we want that silky smooth texture.

The soak time matters more than you think. One second too long and your ladyfingers turn to mush. One second too short and they’re dry and crunchy. Find that sweet spot—just a quick dip on each side.

Pro Tips & Cooking Hacks

• Can’t find ladyfingers? Look in the international aisle or bakery section. In a pinch, you can use pound cake cut into strips, but ladyfingers really are worth hunting down.
• Make your limoncello go further: The lemon tea or coffee isn’t just for mellowing the alcohol—it helps stretch your limoncello so you don’t have to use two bottles!
• Prevent a watery bottom: Don’t oversoak those bottom ladyfingers. They’ll absorb more moisture as the dessert sits, so err on the side of less is more.
• Use a trifle bowl for parties: Individual servings in small glasses or cups are adorable and make serving SO much easier at gatherings.
• Fresh lemon zest makes ALL the difference. Don’t skip it! The oils in fresh zest add an aromatic quality that bottled lemon juice just can’t match.

Flavor Variations & Suggestions

Berry Lemon Tiramisu: Add layers of fresh raspberries or sliced strawberries between the cream layers. The tartness plays beautifully with the sweet cream!

Limoncello Cream Pie Style: Use a graham cracker crust on the bottom instead of ladyfingers for a totally different (but equally delicious) vibe.

Extra Citrus Punch: Add a tablespoon of fresh lemon juice to your mascarpone cream for an even brighter flavor.

Booze-Free Version: Swap the limoncello for lemon syrup mixed with a splash of vanilla extract. You’ll lose the complexity, but it’ll still be delicious and family-friendly.

Blueberry Lemon: Fresh blueberries nestled between the layers add gorgeous color and a sweet-tart pop.

Make-Ahead Options

This dessert is a make-ahead DREAM—honestly, it’s better when you make it in advance!

Up to 2 days ahead: Make the entire dessert, cover it tightly with plastic wrap, and refrigerate. The flavors develop and deepen, and the texture becomes even more luxurious.

Cream can be made 4 hours ahead: Whip up your mascarpone cream and keep it covered in the fridge. Give it a gentle stir before using.

Don’t freeze: Unfortunately, this doesn’t freeze well. The mascarpone can separate and the ladyfingers get weird and icy. Keep it refrigerated and enjoy within 3 days.

Best served: Day 2 is actually PEAK deliciousness. Day 1 is great, but day 2 is when everything has really melded together into tiramisu perfection.

Recipe Notes & Baker’s Tips

• About mascarpone: It’s an Italian cream cheese that’s richer and less tangy than American cream cheese. You really can’t substitute regular cream cheese here—it’ll be too tangy and won’t have that signature tiramisu flavor.
• Ladyfinger substitutes: If you absolutely can’t find savoiardi ladyfingers, you can use sponge cake cut into strips. It won’t be traditional, but it’ll still taste wonderful.
• Alcohol content: The limoncello doesn’t bake off since this is no-bake, so there will be alcohol in the final dessert. For a less boozy version, add more lemon tea to cut it.
• Dish size matters: A 9×9 pan gives you nice thick layers. A 9×13 will give you thinner layers but more servings. A trifle bowl is beautiful for showing off the layers!

Serving Suggestions

Serve this beauty chilled, straight from the fridge. I love to add a few fresh mint leaves on the side for a pop of color and a fresh aroma.

Perfect pairings:

• Fresh berries (strawberries, raspberries, or blueberries)
• A glass of chilled prosecco or sweet dessert wine
• Espresso or cappuccino for contrast
• Lemon spritz or limoncello cocktails

When to serve: This is your go-to for spring brunches, summer dinner parties, Mother’s Day, Easter, bridal showers, or honestly any time you want to feel fancy without a ton of work.

Plating tip: Use a sharp knife dipped in hot water (and wiped clean) to cut clean slices. The warm knife cuts through the layers beautifully without dragging.

How to Store Your Limoncello Tiramisu

Refrigerator: Cover tightly with plastic wrap or transfer to an airtight container. Keeps for up to 3 days in the fridge. After day 3, the ladyfingers can get a little too soft.

Freezer: I don’t recommend freezing this dessert. The mascarpone cream can separate and become grainy, and the texture of the ladyfingers gets weird when thawed.

Room temperature: Don’t leave this out at room temp for more than 2 hours—it has dairy and needs to stay cold for food safety.

Reheating: No reheating needed! This is served cold, which is perfect for summer.

Make it last: For best results, add the powdered sugar garnish just before serving, not when you store it. It can get soggy and dissolve into the cream if it sits too long.

Allergy Information

Contains:

• Dairy (mascarpone, heavy cream)
• Eggs (in the ladyfinger cookies)
• Wheat/Gluten (in the ladyfingers)
• Alcohol (limoncello)

Dairy-free option: This one’s tough to make dairy-free since mascarpone IS the recipe. You could try coconut cream whipped with dairy-free cream cheese, but I haven’t tested it and can’t promise the same results.

Gluten-free option: Use gluten-free ladyfingers or substitute with gluten-free sponge cake cut into strips.

Alcohol-free option: Replace limoncello with a mixture of lemon syrup, water, and a splash of vanilla extract. You’ll lose some complexity but it’ll still be tasty!

Egg-free: The eggs are only in the store-bought ladyfingers. Look for egg-free ladyfinger alternatives, or use cubes of angel food cake.

Questions I Get Asked A Lot

Can I use regular cream cheese instead of mascarpone?

I really don’t recommend it. Regular cream cheese is tangier and denser than mascarpone, and it’ll give you more of a cheesecake flavor than a traditional tiramisu. Mascarpone is sweeter, creamier, and has that signature Italian dessert taste. It’s worth the splurge!

My mascarpone cream is lumpy—what did I do wrong?

This usually happens when your mascarpone is too cold or you mixed it too vigorously. Next time, let the mascarpone sit at room temperature for 30 minutes before using, and gently fold (don’t beat!) it with the whipped cream. If it’s already lumpy, you can try gently whisking it smooth, but be careful not to deflate the cream.

How long should I really soak the ladyfingers?

Literally 1-2 seconds per side—a quick dip and out! I know it seems too fast, but remember, they’ll continue absorbing moisture as the dessert sits in the fridge. If you soak them too long during assembly, you’ll end up with mush instead of that perfect soft-but-structured texture.

Can I make individual servings instead of one big dish?

Absolutely! Use small glasses, mason jars, or dessert cups. Layer the same way—ladyfingers, cream, repeat—and chill. They’re adorable for parties and make serving so easy. You’ll get about 6-8 individual servings depending on your glass size.

The limoncello taste is too strong for me. How can I mellow it out?

Add more lemon tea or coffee to your soak mixture—try equal parts limoncello and tea instead of the 3:1 ratio in the recipe. You could also use less limoncello overall and add some simple syrup or lemon juice to make up the liquid. The flavor will be lighter but still delicious!

Can I add fresh fruit between the layers?

Yes! Fresh strawberries, raspberries, or thin lemon slices work beautifully. Just pat them dry before adding so they don’t release too much moisture into your dessert. Blueberries are gorgeous too!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Limoncello Tiramisu turned out! Did you add any fun variations? Serve it for a special occasion?