Name: Lemon Limoncello Italian Tiramisu Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 1 cup fresh lemon juice (about 5–6 lemons); 3/4 cup granulated sugar; 1/2 cup limoncello; Zest from 2 lemons; 16 oz mascarpone cheese (room temperature); 1 cup heavy cream; 3/4 cup powdered sugar; 2 tbsp limoncello; 1 tsp vanilla extract; Pinch of salt; 24–30 ladyfingers (savoiardi); Extra lemon zest for garnish; Thin lemon slices (optional); Fresh mint leaves (optional)

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Introduction

This Lemon Limoncello Italian Tiramisu is a bright and refreshing twist on the classic dessert. Infused with fresh lemon juice and the sweet floral notes of limoncello, it offers a perfect balance of creamy and citrusy flavors. It’s an elegant treat that’s surprisingly easy to prepare.

The image shows a square slice of a layered dessert on a white plate with colorful blue, green, and yellow patterns. The dessert has three layers of soft, light brown sponge or cake, alternating with two thick layers of smooth, pale yellow cream filling. On top, there is a fluffy white whipped cream layer sprinkled with fine yellow crumbs. The background has a white marbled texture, and a glass container with more of the same dessert is blurred behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh lemon juice (about 5–6 lemons)
3/4 cup granulated sugar
1/2 cup limoncello
Zest from 2 lemons
16 oz mascarpone cheese (room temperature)
1 cup heavy cream
3/4 cup powdered sugar
2 tbsp limoncello
1 tsp vanilla extract
Pinch of salt
24–30 ladyfingers (savoiardi)
Extra lemon zest for garnish
Thin lemon slices (optional)
Fresh mint leaves (optional)

Instructions

Step 1: Prepare the lemon syrup by combining the fresh lemon juice and granulated sugar in a saucepan. Heat gently, stirring until the sugar dissolves completely, about 3 to 5 minutes. Remove from heat, stir in the limoncello and lemon zest, then allow the mixture to cool completely.
Step 2: In a mixing bowl, beat the mascarpone cheese until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 3: Gently fold the whipped cream into the mascarpone along with 2 tablespoons of limoncello and a pinch of salt, mixing until fully combined but still light.
Step 4: Quickly dip each ladyfinger into the cooled lemon syrup for 1 to 2 seconds per side, making sure they absorb the syrup but don’t become soggy. Arrange a single layer of dipped ladyfingers in your serving dish.
Step 5: Spread half of the mascarpone cream over the ladyfingers evenly. Repeat the process with another layer of dipped ladyfingers and top with the remaining cream.
Step 6: Cover the dish and refrigerate the tiramisu for at least 4 hours, preferably overnight, to let the flavors meld and the dessert set properly.
Step 7: Before serving, garnish with extra lemon zest, thin lemon slices, and fresh mint leaves if desired for a beautiful presentation and added freshness.

Tips & Variations

For a less boozy version, reduce the limoncello slightly or replace it with lemon syrup for more pronounced citrus flavor without the alcohol.
Use well-chilled heavy cream for easier whipping and better texture in the mascarpone cream.
Lightly toast the lemon zest before adding it to the syrup for a deeper, more aromatic lemon flavor.
Serve in individual glasses for an elegant presentation and easy portion control.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed within this time for the freshest texture and flavor. When ready to serve, allow it to sit at room temperature for about 10 minutes to soften slightly. Avoid freezing, as the texture of the mascarpone cream can change.

How to Serve

A transparent rectangular glass dish filled with a smooth, thick layer of pale yellow cream evenly spread on top, sprinkled generously with fine yellow-orange grated cheese that adds a textured look across the entire surface, set on a white marbled background with whole yellow lemons and partially visible white containers with green and yellow labels nearby, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for its bright, natural flavor, but bottled lemon juice can be used in a pinch. Adjust the quantity to taste, as bottled lemon juice may be more concentrated or have added preservatives that affect the flavor.

What if I can’t find ladyfingers?

If you can’t find traditional ladyfingers, you can substitute sponge cake or pound cake sliced into thin strips. Dip them briefly in the lemon syrup to mimic the texture and absorb the flavors similarly.