Limoncello Tiramisu


We have been doing a lot of entertaining recently, and when it comes to desserts, I get bored making the same thing too often. My personal favorite desserts are Panna Cotta and Tiramisu, and I make both of these Italian specialties when we have guests because they can be prepared ahead of time, and they are both delicious!.

Since I do tend to get bored easily, I am always playing around with the ingredients to come up with new versions of these traditional treats. I recently created a Strawberry Tiramisu that was a big hit with our guests, and since that one went over so well, I decided to create a lemon flavored version.

I wanted to add Limoncello to my list of ingredients as it has a tart, very intense lemon flavor that is delicious, and it brought a perfect fresh lemon flavor to this dessert. Since this is not a traditional Tiramisu, I made the decision to leave eggs out as many folks are concerned about consuming raw eggs. Though it changes the texture somewhat, it is delicious and full of flavor.

Limoncello is a lemon liqueur that originated from the Almafi coast area although it is now available worldwide and can be found in most stores that sell alcohol. If you cannot find it, you can always make it at home by using my recipe for Limoncello.  

To insure my tiramisu had enough of a lemon flavor, I also added some lemon curd into my mascarpone cream. Do not worry about the alcohol in the Limoncello, as it will evaporate when cooked. This dessert is great for entertaining, as it actually is better if prepared the day before and allowed to rest in the refrigerator overnight.

This recipes makes a large 13 x 9 inch pan, that will serve 10 unless you have very hungry guests! If you really do not want to include the Limoncello, you could simply increase the ingredients for the lemon syrup and use that to dip the cookies instead.




Buon Appetito!
Deborah Mele 

Limoncello Tiramisu

Limoncello Tiramisu

Yield: Serves 10 - 12
Prep Time: 30 minutes
Total Time: 30 minutes


  • 1 Cup Limoncello Liqueur
  • 1 Cup Water
  • 1/2 Cup Sugar
  • 3/4 Cup Lemon Juice
  • 40 Savoiardi or Lady Finger Cookies (2 Packages)

For The Mascarpone Cream:

  • 1 1/2 Cups Heavy Cream
  • 1/2 Cup Powdered Sugar
  • 16 Ounces Mascarpone Cream, Room Temperature
  • 1 (10 Ounce) Jar Lemon Curd, divided


  • Remaining Lemon Curd
  • Lightly Toasted Sliced Almonds


  1. In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.
  2. Set the syrup aside to cool to room temperature. In one bowl beat the cream with an electric mixer on high until soft peaks form.
  3. Begin to add 1/2 cup of the sugar until blended.
  4. In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.
  5. Fold the cream mixture into the mascarpone mixture until blended.
  6. Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9 inch casserole dish. If necessary, cut the cookies to fill in any spaces.
  7. Once you have one layer of cookies completed, spoon over half the mascarpone mixture.
  8. Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.
  9. Use a knife to smooth the top of the cream, and garnish with the toasted almonds.
  10. Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.
  11. Refrigerate for at least 6 hours, or overnight.

Did you make this recipe?

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  1. Hi Deborah
    Have a question about your limoncello itsclear looking
    mine is always a bit cloudy is it the amout of water i use for every .750 liter iuse 1.5 liter of water if you have answer plseas email me [email protected]
    thanks again

    1. Frank, I use 4 cups of sugar and 4 cups of water. I believe the longer you leave the lemon peels in the alcohol, the cloudier it becomes. You might try straining through cheesecloth.

  2. Made this for a group of girlfriends. Everyone LOVED IT and requested the recipe. I found I only used half the syrup though.

  3. I made this on Saturday, didn’t have a chance to taste it until Monday and OH.MY.GOODNESS. One of the best desserts I have ever made. I can’t wait to have some more tonight when I get home. But I do agree, there was a bit of syrup leftover. I would have kept it, if I hadn’t poured what was in the bowl with cookie crumbs back into it. You could use the syrup in a nice cocktail. Thanks for this recipe, it’s a winner!

  4. Thank you for creating a great recipe. I haven’t yet tried it as I am in the process of making the limoncello after a friend gave me a bag of lemons. I am especially excited about this recipe because I am allergic to eggs which limits many of the recipes I try. While I have tried the usual yogurt, apple sauce and bananas substitutes for eggs, they don’t always work in all recipes. I’ll be anxious to try this as my husband and I love lemon flavored dishes. Thanks again.

  5. I made the Lemoncello Tiramisu for a dinner party and it was WONDERFUL!
    I suggest making it the day before you plan to serve it but we also had leftovers two days after I made it and it was still perfect.

    Deborah, I really like your website and I made several other recipes for my dinner party. Everything was delicious!

  6. One of the best desserts I have EVER made! It was such a big hit. I substituted Tessora Limoncello (Gluten-Free) and it was delicious! Thank you!!!

  7. I am unsure about the lady fingers. I purchased. It seams they come in pairs, a top and a bottom. Is the 40 cookies called for 40 pairs or singles? Making this dessert for daughters birthday dinner, it sounds yummy..

      1. I made it! Yummy, a big hit, a nice and lite dessert after a steak dinner. My lady fingers worked just fine even though they were split. I will try the strawberry tiramisu next. Really nice to be able to make an extravagant desert the day before. Thanks!

  8. I’ve always loved your recipes but this one was really over the top. I have given some away to my friends to try and they really loved it. Some of them have even offered me money to make the dessert for them. This is some great stuff. Thank you. P.S. what do I charge for this?

  9. I made this recipe for a dinner party and my guests did all but eat the plate! it’s absolutely fantastic. Thank you, thank you, thank you for always publishing such wonderful recipes.

  10. I came across your recipe when searching for Lemon Tiramisu. I hope you don’t mind that I pinned your recipe, it sounds delicious. Thank You for sharing. Can’t wait to try making lemoncello with your recipe.

  11. Hi this looks fab! I intend to make this for a big family pre-Christmas gathering. I was just wondering, do you think it would work with chopped pistachios, pomegranate seeds and lemon peel scattered on the top for a wintery feel to it? Do you think the flavours would work with the limoncello? Thank you

  12. Hi Deborah, this looks great. Can you please let me know if you would you be able to prepare this ahead of time and freeze it???

  13. I have made this several times for guests and it never fails to please.

    The recipe is very easy
    to follow and all the ingredients
    are readily available. I am in France, no problem at all.
    It is time I tried some of your other recipes. Thank you

  14. Oh my goodness! Heavenly recipe! I made this for our 4 course neighborhood progressive. Because of all the courses, when i have dessert, I always seek something light, yet scrumptious. This dessert hit all the marks!!!

    I made it a full day ahead. Sampled after six hours and worried that the lady fingers were a tad dry. I did follow the instructions and just quickly dipped one side, rolled to coat the other side and removed. Not to fear – the second day, absolutely perfect! The ladyfingers had absorbed the perfect amount of moisture and they were delicious – not soggy and not dry.

    I put the remaining lemon curd into a squeeze bottle to make a pretty pattern on the top, cut them with a 3″ baking ring and served in pretty broad rimmed wine glass topped with the toasted sliced almonds. I served them with fresh blueberries and strawberries on the side, which no one wanted. Kinda’ tells you how perfect this dessert is!

    Many thanks for this fabulous recipe!

  15. Hi,
    This desert looks so scrumptious. I cant wait to try it:-)
    where can i find lady fingers? I live in Montreal Quebec..
    Thanks in advance

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