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If you love a classic tiramisu then you have to try its fresh and lemony cousin Limoncello Tiramisu. This Limoncello tiramisu recipe is light, fresh, creamy, easy and absolutely delicious and a fun twist on the classic Italian dessert. The Limoncello soaked ladyfingers are layered together with the most incredible mascarpone filling and topped with an amazing tangy homemade lemon curd. This Italian dessert will transport you straight to Italy!
This is the best Limoncello tiramisu recipe as it has lots of lemon flavor. It taste fresh, light, and has a creamy texture making it a must make. It made with two layers of Limoncello-soaked ladyfingers and the most amazing mascarpone tiramisu filling. It’s topped with homemade lemon curd for the perfect finish.
For more Tiramisu recipes, try Classic Tiramisu, and Raspberry Tiramisu, Tiramisu Cheesecake.
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WHY THIS RECIPE WORKS
- Creamy mascarpone filling: The incredible mascarpone filling is light, airy and super creamy.
- Limoncello soaked ladyfingers: The ladyfingers are soak in the Limoncello giving it lots of flavor.
- Lemon curd: The tiramisu is topped with the most delicious tangy lemon curd.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Egg yolks: Use fresh or pasteurized raw egg yolk straight from the fridge.
- Ladyfinger cookies: I recommend using store bought Savoiardi ladyfingers.
- Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
- Heavy whipping cream: The heavy cream is whipped up to a stiff peak.
- Vanilla paste: I recommend using pure vanilla paste for the best flavor.
- Limoncello: Limoncello is a lemon liqueur that is mostly produced in southern Italy. The ladyfingers is soaked in the limoncello liqueur.
- Fresh lemons: Lemon juice is used for the lemon curd.
STEP BY STEP INSTRUCTIONS - TIRAMISU
Here is how to make this Limoncello Tiramisu. This recipe needs an electric mixer as well as a large bowl, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: To a heat proof mixing bowl, add granulated sugar and grated lemon zest. Rub together the granulated sugar and lemon zest. It will almost look like wet sand. Then add the egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.
STEP 2: Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and the sugar has mostly dissolved.
STEP 3: Add the mascarpone and Limoncello. Continuing with the hand whisk, whisk it together until combined and no lumps appear. In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone mixture and gently fold it together using the hand whisk.
Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.
STEP 4: Dip the lady fingers into the water and Limoncello mixture once on each side. Lay the lady fingers in a layer in the baking dish. Add half of the mascarpone cream and even it out into an even layer. Repeat the process. Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.
STEP BY STEP INSTRUCTIONS - LEMON CURD
STEP 5: For the lemon curd, in a medium sized saucepan add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.
STEP 6: Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits. Then add the cold cubed butter and stir it in while it melts into the curd. Let it cool down completely until it’s needed in the fridge.
STEP 7: Once ready to serve, add the lemon curd on top of the tiramisu and it’s ready to be enjoyed. Optionally, decorate with lemon slices and mint leaves.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When it can hold a stiff peak.
Yes, it's best to make it a day ahead. Covered the tiramisu with plastic wrap and store it in the refrigerator for up to 2-3 days.
Absolutely, use which ever you prefer.
STORAGE
Store the Limoncello Tiramisu covered with plastic wrap in the fridge. You can store it in the refrigerator for up to 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Limoncello Tiramisu
Equipment
- 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size
Ingredients
LIMONCELLO TIRAMISU
- 225 g granulated sugar
- Zest of one large lemon
- 6 egg yolks pasteurised cold
- 1 teaspoon vanilla paste or extract
- 50 ml Limoncello
- 450 g mascarpone cheese cold 16 oz
- 300 ml heavy cream, cold (280 g)
ASSEMBLING
- 30 ladyfingers or more depending on the size of your tray
- 140 ml Limoncello
- 60 ml water
LEMON CURD
- 80 g lemon juice
- 100 g granulated sugar
- 1 egg
- 1 egg yolks
- 50 g butter cold cut into smaller pieces
Instructions
LIMONCELLO TIRAMISU
- To a heat proof mixing bowl, add granulated sugar and lemon zest. Rub together the granulated sugar and lemon zest so it almost look like wet sand.225 g granulated sugar, Zest of one large lemon
- Then add the egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.6 egg yolks, 1 teaspoon vanilla paste or extract
- Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and the sugar has mostly dissolved.
- Take it off the heat and dry the bowl. Add the mascarpone and Limoncello. Continuing with the hand whisk, whisk it together until combined and no lumps appear.50 ml Limoncello, 450 g mascarpone cheese
- In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.300 ml heavy cream, cold
ASSEMBLING
- Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.
- In a shallow bowl mix together the Limoncello and water. Dip the ladyfingers into the Limoncello mixture once on each side. Dipping them more than just once on each side will make the tiramisu very boozy.30 ladyfingers, 140 ml Limoncello, 60 ml water
- Lay the lady fingers in a layer in the baking dish. Add half of the mascarpone cream and even it out into an even layer. Repeat the process.
- Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.
LEMON CURD
- While the tiramisu rests, make the lemon curd so it has time to cool down completely.
- In a medium sized saucepan add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolks
- Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
- Let it sit for 2 minutes to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface of the curd and place it in the fridge. Let it cool down until it’s needed.50 g butter
- Once ready to serve, add the lemon curd on top of the tiramisu and it’s ready to be enjoyed. Optionally, decorate with lemon slices and mint leaves.
Helene Damsgaard
En virkelig lækker og frisk dessert. Meget bedre end den oprindelige Tiramisu.