Limoncello Tiramisu
A vibrant, no-bake twist on the Italian classic, Limoncello Tiramisu features layers of soft ladyfingers soaked in citrus syrup, a creamy lemon mascarpone filling, and bright, fresh flavor in every chilled bite. It’s light, cheerful, and perfect for spring or summer celebrations.
Equipment
- 9x9 inch baking dish (or glass serving dish)
- Hand mixer or stand mixer
- Heat-safe mixing bowls
- Small saucepan
- Fine zester or grater
- Rubber spatula
- Shallow bowl (for dipping ladyfingers)
- Plastic wrap
Ingredients
Main Ingredients:
- 24 crisp ladyfingers
- 16 oz mascarpone cheese
- 1 cup heavy cream very cold
- 4 large pasteurized egg yolks
- ¾ cup granulated sugar divided use
- Zest from 2 lemons
- ⅓ cup fresh lemon juice
- ½ cup alcohol-free limoncello syrup
- ¼ cup lemon curd
- 1 tsp vanilla extract
- 2 Tbsp white chocolate shavings for topping
Optional Add-Ins:
- ½ cup fresh blueberries between layers
- 2 Tbsp crushed pistachios for garnish
Instructions
- Make syrup: Simmer limoncello syrup, lemon juice, 2 Tbsp sugar, and lemon zest until sugar dissolves. Let cool.
- Prepare custard: Whisk yolks with sugar over simmering water until thick and pale. Cool slightly.
- Make filling: Mix mascarpone with lemon curd and vanilla. Fold in custard.
- Whip cream: Beat cream to soft peaks and gently fold into the mascarpone mixture.
- Assemble layers: Quickly dip ladyfingers in cooled syrup (2 seconds per side). Layer half in the dish, top with half the filling, and add optional blueberries.
- Repeat: Add a second soaked-ladyfinger layer and remaining filling. Smooth the top.
- Chill: Cover and refrigerate at least 4 hours or overnight. Garnish with zest and white chocolate before serving.
Notes
This recipe uses pasteurized egg yolks for safety and is completely alcohol-free, making it family-friendly. Be sure to chill it long enough to let those lovely layers set.