Lemon Limoncello Italian Tiramisu Recipe
Introduction
This Lemon Limoncello Italian Tiramisu offers a bright and refreshing twist on the classic dessert. Combining zesty lemon, creamy mascarpone, and a splash of limoncello, it’s a no-bake treat perfect for warm summer days or any time you want a light, indulgent dessert.
Ingredients
- For the Lemon Syrup:
- 1 cup fresh lemon juice (about 5–6 lemons)
- 3/4 cup granulated sugar
- 1/2 cup limoncello
- Zest from 2 lemons
- For the Cream Layers:
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 tbsp limoncello
- 1 tsp vanilla extract
- Pinch of salt
- For Assembly:
- 24–30 ladyfingers (savoiardi)
- Extra lemon zest for garnish
- Thin lemon slices (optional)
- Fresh mint leaves (optional)
Instructions
- Step 1: Prepare the lemon syrup by combining lemon juice and sugar in a saucepan. Heat gently until the sugar dissolves, about 3 to 5 minutes. Remove from heat, stir in the limoncello and lemon zest, then let the syrup cool completely.
- Step 2: Make the mascarpone cream by beating the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone along with 2 tablespoons limoncello and a pinch of salt.
- Step 3: Assemble the tiramisu by quickly dipping each ladyfinger in the cooled lemon syrup (1–2 seconds per side) to avoid sogginess. Arrange a single layer in your serving dish.
- Step 4: Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another dipped ladyfinger layer and top with the remaining cream.
- Step 5: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set and flavors to meld.
- Step 6: Before serving, garnish with extra lemon zest, optional thin lemon slices, and fresh mint leaves for a beautiful presentation.
Tips & Variations
- Don’t over-soak the ladyfingers to prevent the dessert from becoming soggy.
- Use room temperature mascarpone to achieve a smooth, creamy texture.
- Make the tiramisu 1–2 days ahead to deepen the flavors.
- Try adding fresh berries, white chocolate shavings, or coconut for an exciting variation.
- Gluten-free ladyfingers can be used to make this dessert gluten-free.
Storage
Store the tiramisu covered in the refrigerator for up to 3 days. Reheat is not recommended, as this dessert is best enjoyed chilled. If storing in individual glasses, cover each tightly with plastic wrap to keep them fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute limoncello with something else?
Yes, if you prefer a non-alcoholic version, you can substitute limoncello with additional lemon juice, lemon syrup, or a lemon-flavored syrup. However, limoncello adds a distinctive flavor that complements the dessert beautifully.
How long should I soak the ladyfingers?
Dip each ladyfinger briefly for about 1 to 2 seconds per side in the lemon syrup. Over-soaking can cause them to become too soggy and affect the texture of the tiramisu.
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Lemon Limoncello Italian Tiramisu Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Experience a refreshing twist on classic Italian tiramisu with this Lemon Limoncello Italian Tiramisu. Featuring bright citrus flavors, creamy mascarpone, and a splash of limoncello, this no-bake dessert is perfect for summer gatherings. Easy to prepare ahead, it combines layers of lightly soaked ladyfingers with luscious lemon-infused cream, making it a delightful and indulgent treat.
Ingredients
For the Lemon Syrup:
- 1 cup fresh lemon juice (about 5–6 lemons)
- 3/4 cup granulated sugar
- 1/2 cup limoncello
- Zest from 2 lemons
For the Cream Layers:
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 tbsp limoncello
- 1 tsp vanilla extract
- Pinch of salt
For Assembly:
- 24–30 ladyfingers (savoiardi)
- Extra lemon zest for garnish
- Thin lemon slices (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare Lemon Syrup: In a medium saucepan, combine the fresh lemon juice and granulated sugar. Heat over medium heat, stirring constantly until the sugar fully dissolves, which should take about 3–5 minutes. Remove from heat and stir in the limoncello and lemon zest. Allow the syrup to cool completely before using.
- Make the Mascarpone Cream: In a mixing bowl, beat the mascarpone cheese until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold this whipped cream into the mascarpone, then add the 2 tablespoons of limoncello and a pinch of salt, mixing carefully until fully combined.
- Assemble Tiramisu: Quickly dip each ladyfinger into the cooled lemon syrup for 1–2 seconds per side, ensuring they are moist but not soggy. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8 inch dish or individual dessert glasses. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and top with the remaining cream.
- Chill: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight, to let the dessert set and allow flavors to meld beautifully.
- Serve: Before serving, garnish with extra lemon zest, thin lemon slices, and fresh mint leaves for a burst of color and added freshness.
Notes
- Do not over-soak the ladyfingers to prevent the dessert from becoming soggy.
- Use room temperature mascarpone for the smoothest and creamiest texture.
- This tiramisu can be prepared 1 to 2 days in advance, making it ideal for entertaining.
- For variations, try adding berries, white chocolate, or shredded coconut to the layers.
- Gluten-free ladyfingers can be used to make a gluten-free version of this tiramisu.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Lemon Limoncello Tiramisu, Italian Dessert, No-Bake Tiramisu, Summer Dessert, Citrus Tiramisu, Mascarpone Dessert
