Description
Learn how to make Limoncello Tiramisu, a refreshing no-bake Italian dessert with lemon-soaked ladyfingers and creamy mascarpone. Perfect for spring and summer entertaining!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 25 minutes
- Cook Time: Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: Italian