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Lemon Limoncello Italian Tiramisu Recipe

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★★★★★

4.5 from 55 reviews

This refreshing Lemon Limoncello Italian Tiramisu offers a bright, citrusy twist on the classic dessert. Featuring layers of delicate ladyfingers soaked in a tangy lemon syrup infused with limoncello, and a creamy mascarpone mixture whipped with lemon zest and vanilla, this dessert is perfect for warm weather or any time you crave a zesty treat. The addition of fresh lemon zest, thin lemon slices, and mint leaves for garnish enhances its fresh flavor and elegant presentation.

Ingredients

Scale

Lemon Syrup

  • 1 cup fresh lemon juice (about 5–6 lemons)
  • 3/4 cup granulated sugar
  • 1/2 cup limoncello
  • Zest from 2 lemons

Mascarpone Cream

  • 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

Assembly and Garnish

  • 24–30 ladyfingers (savoiardi)
  • Extra lemon zest for garnish
  • Thin lemon slices (optional)
  • Fresh mint leaves (optional)

Instructions

  1. Prepare Lemon Syrup: In a saucepan, combine 1 cup fresh lemon juice and 3/4 cup granulated sugar. Heat gently over medium heat, stirring occasionally, until the sugar dissolves completely, about 3–5 minutes. Remove from heat, then stir in 1/2 cup limoncello and the zest from 2 lemons. Allow the syrup to cool completely to room temperature before using.
  2. Make the Mascarpone Cream: In a mixing bowl, beat 16 oz of room temperature mascarpone cheese until smooth and creamy. In a separate chilled bowl, whip 1 cup heavy cream with 3/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone mixture along with 2 tablespoons limoncello and a pinch of salt, combining everything evenly but carefully to maintain the light texture.
  3. Assemble the Tiramisu: Quickly dip each ladyfinger (savoiardi) into the cooled lemon syrup for 1–2 seconds per side, ensuring they absorb but don’t become soggy. Arrange a single layer of dipped ladyfingers at the bottom of your serving dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and finish with the remaining mascarpone cream spread on top.
  4. Chill: Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set properly and for the flavors to meld beautifully.
  5. Serve: Before serving, garnish the top of the tiramisu with extra lemon zest, thin slices of lemon, and fresh mint leaves if desired. Serve chilled and enjoy the bright, creamy flavor of this lemon-infused twist on a classic Italian dessert.

Notes

  • Use fresh lemons for the best citrus flavor and brightness in the syrup and zest.
  • Don’t soak the ladyfingers too long to prevent sogginess; a quick dip of 1–2 seconds per side is ideal.
  • Allowing the tiramisu to chill overnight enhances the flavor melding and texture.
  • You can substitute limoncello with a lemon-flavored liqueur or skip it for an alcohol-free version, though the flavor will be less complex.
  • For a lighter alternative, use light mascarpone and reduced-fat heavy cream.

Keywords: Lemon tiramisu, Limoncello dessert, Italian dessert, Mascarpone tiramisu, Citrus tiramisu

Find it online: https://ricoloranz.com/lemon-limoncello-italian-tiramisu-recipe/