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Limoncello tiramisu topped with lemon zest ready to chill

Limoncello Tiramisu

A light and creamy no-bake Italian dessert layered with lemon-soaked ladyfingers and fluffy mascarpone cream.Bright, citrusy, and perfect for spring or summer gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 9
Calories: 362
Ingredients Method Notes

Ingredients
  

  • For the Lemon Soak:
  • ¾ cup limoncello
  • ¾ cup freshly squeezed lemon juice
  • ½ cup water
  • ¼ cup granulated sugar
  • For the Mascarpone Cream:
  • 8 oz mascarpone cheese softened
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • For Assembly:
  • 24 ladyfinger cookies savoiardi
  • Extra lemon zest for garnish

Method
 

  1. In a bowl, mix limoncello, lemon juice, water, and sugar until sugar dissolves.
  2. Whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.
  3. Quickly dip each ladyfinger into the lemon syrup — avoid soaking too long.
  4. Arrange soaked ladyfingers in a dish. Spread half of mascarpone cream over top. Repeat layers.
  5. Cover and refrigerate at least 4 hours or overnight.
  6. Sprinkle fresh lemon zest before serving.

Notes

  • Do not oversoak ladyfingers to prevent soggy texture.
  • Use high-quality limoncello for best flavor.
  • Chill overnight for deeper flavor.
  • Store covered in refrigerator up to 3 days.
  • Can be made alcohol-free by replacing limoncello with lemon syrup.