Description
Brighten up your dessert table with this refreshing Limoncello Tiramisu! Layers of mascarpone cream infused with fresh lemon zest and limoncello-soaked ladyfingers create an elegant, no-bake Italian treat that’s perfect for any special occasion.
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 where you can easily reach it.
Start by beating the cold heavy whipping cream in a chilled bowl until soft peaks form – this usually takes about 2-3 minutes with an electric mixer.
Gently fold the whipped cream into the mascarpone mixture with a spatula, using smooth motions until everything is combined and looks light and fluffy. The key here is not to overmix or you’ll deflate all that beautiful airiness you just created.
Now comes the fun part! Quickly dip each ladyfinger into the limoncello soak – just a second or two per side. You want them to absorb some liquid but still hold their shape.
Arrange a single layer of soaked ladyfingers in the bottom of your 9×9 dish or trifle bowl. Spread half of the mascarpone cream over the ladyfingers in an even layer. If you’re adding fresh strawberries or lemon slices, now’s the time to tuck in a thin layer.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream, spreading it smooth.
Cover your dish with plastic wrap or foil and pop it in the refrigerator for at least 4 hours. Overnight is even better if you can wait – the flavors meld together and everything sets up beautifully. This is one of those desserts that actually improves with patience.
Just before you’re ready to serve, dust the top lightly with powdered sugar using a fine-mesh sieve. Scatter fresh lemon zest or make pretty lemon curls on top for that final bright, beautiful finish.
Notes
- Use a trifle bowl for a stunning presentation – you can see all those pretty layers, and it feels extra special for company.
- Make lemon curls with a vegetable peeler – just run it down the side of a lemon and you’ll get these gorgeous ribbons that look professional.
- Keep everything cold – warm mascarpone and cream won’t hold together properly. If your kitchen is hot, work quickly and chill between steps if needed.
- Taste your limoncello soak before dipping – if it seems too strong, dilute it with a bit more lemon tea. You want flavor, not a boozy punch.
- Prep Time: 20 minutes
- Cook Time: Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Calories: 285
- Sugar: 18g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg