Lemon Limoncello Italian Tiramisu (Print Version)

Layers of zesty lemon curd and limoncello-soaked ladyfingers with creamy mascarpone create a refreshing Italian dessert.

# What You'll Need:

→ Lemon Syrup

01 - ½ cup fresh lemon juice (about 2 lemons)
02 - ½ cup granulated sugar
03 - ⅓ cup Limoncello liqueur

→ Mascarpone Cream

04 - 1¼ cups heavy cream, cold
05 - 1 cup mascarpone cheese, room temperature
06 - ½ cup powdered sugar
07 - 1 teaspoon pure vanilla extract
08 - Zest of 1 lemon

→ Assembly

09 - 30-36 ladyfinger biscuits (savoiardi)
10 - 1 cup lemon curd (store-bought or homemade)
11 - Zest of 1 lemon for garnish
12 - Thin lemon slices for garnish, optional

# Directions:

01 - In a small saucepan, combine lemon juice and sugar. Heat over medium heat, stirring until sugar dissolves. Remove from heat, let cool, then stir in limoncello. Set aside.
02 - In a large bowl, beat the heavy cream until soft peaks form. In another bowl, whisk mascarpone, powdered sugar, vanilla, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
03 - Quickly dip each ladyfinger into the cooled lemon syrup (do not soak). Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch dish.
04 - Spread half of the mascarpone cream over the ladyfingers. Dollop and gently swirl half of the lemon curd over the cream.
05 - Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and remaining lemon curd.
06 - Cover and refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld and dessert to set.
07 - Before serving, garnish with lemon zest and thin lemon slices if desired.

# Expert Tips:

01 -
  • The lemon curd swirls create these gorgeous ribbons of sunshine throughout every bite
  • It hits that perfect balance between tart and creamy without being heavy like traditional versions
02 -
  • The ladyfingers continue softening in the fridge, so dip them much more briefly than you think you need to
  • Mascarpone can curdle if overmixed or if the cream is too cold when folding, so work gently and quickly
03 -
  • Room temperature mascarpone blends into the cream much more smoothly than cold cheese
  • The lemon syrup can be made up to two days ahead and stored in the refrigerator

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