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A decadent limoncello tiramisu with layers of sponge cake, creamy mascarpone, and tangy lemon curd, beautifully drizzled with lemon sauce and topped with whipped cream and a lemon slice.

Limoncello Tiramisu

Calista
A creamy, non-alcoholic twist on classic tiramisu, featuring zesty lemon syrup and layers of sweet ladyfingers.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine Italian-American
Servings 8
Calories 280 kcal

Equipment

  • Mixing bowls (2)
  • Hand mixer or stand mixer (optional but helpful)
  • 8x8 baking dish (or similar size)
  • Small saucepan

Ingredients
  

  • 24 ladyfingers Savoiardi
  • 16 oz mascarpone cheese
  • 1 cup heavy cream cold
  • ½ cup sugar divided, adjust to taste
  • 1 cup lemon syrup ½ cup fresh lemon juice + ½ cup water + ¼ cup sugar, simmered & cooled
  • Zest of 1–2 lemons plus extra for garnish

(Optional) 1 tsp vanilla extract

(Optional) Fresh berries or mint leaves for topping

Instructions
 

  • Make the Lemon Syrup: Simmer lemon juice, water, and sugar until dissolved, then let it cool.
  • Prepare Cream Layer: Whip heavy cream to soft peaks. In another bowl, blend mascarpone with sugar. Gently fold in whipped cream, lemon zest, and vanilla if using.
  • Layer Ladyfingers: Dip ladyfingers briefly in cooled lemon syrup and arrange them in an 8x8 dish.
  • Add Cream & Repeat: Spread half the mascarpone mixture over the ladyfingers. Add a second layer of dipped ladyfingers and top with remaining cream.
  • Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
  • Serve & Garnish: Slice or scoop into individual bowls. Top with extra lemon zest or fresh mint.

Notes

This recipe avoids traditional limoncello liqueur, making it perfect for households preferring an alcohol-free dessert.
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