Lemon Limoncello Italian Tiramisu Recipe
Introduction
This Lemon Limoncello Italian Tiramisu is a bright and refreshing twist on the classic dessert. Infused with fresh lemon juice and limoncello, it offers a delightful balance of creamy and citrus flavors that make it perfect for spring and summer gatherings.
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 over medium heat until the sugar dissolves completely, about 3–5 minutes. Remove from heat, stir in the 1/2 cup limoncello and lemon zest, then let the syrup cool completely.
- Step 2: Make the mascarpone cream by beating the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone along with 2 tablespoons of limoncello and a pinch of salt.
- Step 3: Assemble the tiramisu by quickly dipping each ladyfinger into the cooled lemon syrup for 1–2 seconds per side. Arrange a layer of dipped ladyfingers in your serving dish, then spread half of the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and top with the remaining cream.
- Step 4: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set and the flavors to meld together.
- Step 5: Before serving, garnish with extra lemon zest, thin lemon slices, and fresh mint leaves if desired for a bright and elegant finish.
Tips & Variations
- For a stronger limoncello flavor, increase the amount added to the cream by 1 tablespoon.
- If you prefer a less sweet dessert, reduce the granulated sugar in the lemon syrup slightly.
- Use fresh, firm lemons for the best citrus aroma and flavor.
- Try adding a splash of sparkling water to the lemon syrup for a lighter soak on the ladyfingers.
Storage
Store the tiramisu covered in the refrigerator for up to 3 days. For best results, keep it chilled until ready to serve. When reheating, this dessert is best enjoyed cold and does not require warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this tiramisu dairy-free?
Dairy-free substitutions are possible by using a dairy-free cream cheese alternative and coconut cream instead of mascarpone and heavy cream. However, the texture and flavor may vary from the traditional recipe.
How long should I soak the ladyfingers in the lemon syrup?
Dip the ladyfingers quickly for 1 to 2 seconds on each side to avoid them becoming too soggy. They should be moist but still hold their shape in the dessert.
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Lemon Limoncello Italian Tiramisu Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
This Lemon Limoncello Italian Tiramisu is a refreshing twist on the classic Italian dessert, featuring bright lemon flavors combined with the smooth richness of mascarpone and the zesty kick of limoncello. Perfectly layered with lemon-soaked ladyfingers and creamy mascarpone, this no-bake dessert is light, citrusy, and elegantly delightful for any occasion.
Ingredients
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
- Prepare Lemon Syrup: In a saucepan, combine the fresh lemon juice and granulated sugar. Heat gently over medium heat, stirring frequently until the sugar completely dissolves, about 3 to 5 minutes. Remove the mixture from heat, then stir in the limoncello and lemon zest. Allow the syrup to cool completely before using.
- Make the Mascarpone Cream: Beat the mascarpone cheese in a large bowl until smooth and creamy. In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone mixture along with 2 tablespoons of limoncello and a pinch of salt, being careful to maintain the light and airy texture.
- Assemble Tiramisu: Quickly dip each ladyfinger into the cooled lemon syrup, about 1 to 2 seconds per side, ensuring they are moist but not soggy. Arrange a single layer of soaked ladyfingers in your serving dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and spread the remaining cream on top.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set and the flavors to develop fully.
- Serve: Before serving, garnish the tiramisu with extra lemon zest, thin lemon slices, and fresh mint leaves if desired. Slice and enjoy this delightful lemon-flavored treat.
Notes
- For best results, use room temperature mascarpone to ensure a smooth cream.
- Do not soak ladyfingers for too long as they can become overly soggy.
- This dessert tastes even better the next day after chilling overnight.
- Optional garnishes like lemon slices and mint add a bright visual appeal and fresh aroma.
- The limoncello enhances the lemon flavor but can be omitted for a non-alcoholic version.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Lemon Tiramisu, Limoncello Dessert, Italian Dessert, No Bake Tiramisu, Citrus Tiramisu, Summer Dessert, Lemon Mascarpone
