Name: Limoncello Tiramisu
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 12 Servings
Cuisine: American

It is a Keeper Verified

February 18, 2026

Limoncello Tiramisu is an easy lemony twist on the classic Italian coffee dessert. This easy Italian dessert is made with delicious limoncello, ladyfingers and Italian cheese. We love this recipe because tiramisu is the perfect make-ahead dessert and it’s super easy to make. Fresh lemon and limoncello are classic Italian fare.

From the Cook

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Limoncello Tiramisu

It is a Keeper Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Limoncello Syrup

In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Stir until the sugar is melted.

Add in the limoncello and lemon juice and set to the side to cool while making the rest of the tiramisu items.

Tiramisu

In the bowl of a stand mixer, add the mascarpone cheese. Mix for about 30 seconds to loosen up the cheese. Add in the lemon curd and mix just until combined

Add in the limoncello and lemon juice. Mix on low speed just until combined. Do not over mix the mascarpone mixture as it will separate. Set aside.

In another bowl, add in the heavy whipping cream and sugar. Mix on medium-high speed for 2-3 minutes or until stiff peaks form.

Add about half of the whipped cream to the mascarpone mixture and fold it in by hand. Add in the remaining whipped cream and fold in by hand until completely combined.

Prepare your work space-have the ladyfinger cookies unwrapped, the cooled syrup handy and the mascarpone mixture.

Using a 9×13 baking dish with sides, quickly dip a ladyfinger cookie in the syrup, quickly flipping it to coat both sides and laying it flat in the baking dish. Continue until the lady fingers cover the bottom of the dish-cutting some cookies to fit. Soaking too long in the syrup will lead to soggy and mushy tiramisu.

Pour about half of the mascarpone filling over the cookies and spread evenly to the edges.

Repeat with another layer of dipped cookies.

Repeat with another layer of the remaining mascarpone filling.

Cover loosely with plastic wrap and chill for a minimum of four hours, if not overnight.

Whipped Topping

In the bowl of a stand mixer, combine the heavy cream and powdered sugar. Whip to stiff peaks.

Transfer the whipped cream to a piping bag fitted with a large round tip and pipe small dollops across the entire top of the tiramisu.

Sprinkle with the lemon zest.

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Tips & Tricks (5)

Limoncello Liquid Gold 🍋
For maximum flavor, brush the ladyfingers with a 50/50 mixture of limoncello and simple syrup to ensure deep, balanced lemon infusion without making the cookies soggy.
Mascarpone Magic 🧀
Bring mascarpone to room temperature before mixing to ensure a smooth, lump-free cream that blends perfectly with whipped cream and lemon curd.
Layering Precision 🏺
Create even, deliberate layers by using a piping bag or offset spatula to distribute cream and ensure each bite has a consistent texture and flavor profile.
Zest Intensity Hack 🍋
Microplane your lemon zest directly into the sugar to release essential oils and maximize the citrus flavor throughout the dessert.
Chill for Perfection 🧊
Allow the tiramisu to rest in the refrigerator for at least 6 hours, preferably overnight, to let flavors meld and achieve the perfect creamy consistency.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.