Limoncello Tiramisu

Limoncello Tiramisu


For the filling:

2 cups mascarpone cheese (16-ounce container)

¼ cup lemon curd*

¼ cup limoncello

1 lemon, zested and squeezed

2 cups heavy whipped cream

⅓ cup powdered sugar

For the soaking:

¾ cup sugar

3 lemons, zested and squeezed

⅓ cup limoncello

2 packets ladyfingers** (about 40 cookies total)

For the drizzle:

¼ cup lemon curd

1 tablespoon limoncello (optional)


In a large bowl using a hand blender, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello and the juice and zest of one lemon. Put aside.

In another bowl using a hand mixer, cream together the heavy whipping cream and powdered sugar until the mixture thickens into peaks.

Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Put aside.

To make the dip, bring the sugar, juice and zest of three lemons to a boil. Reduce heat to low and cook for 2 minutes. Turn off the heat and pour in ⅓ cup of limoncello.

To assemble, take the ladyfingers and dip them into the dipping mix, allowing them to absorb the liquid until softened but not mushy. Repeat with half of the ladyfingers, laying them to fit in the bottom of the pan, trimming to fit if necessary.

Gently spoon half of the mascarpone mixture and spread over the cookies. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.

To make the drizzle, dilute ¼ cup lemon curd with either a tablespoon of limoncello or the remaining dip. Whisk then gently drizzle the top of the tiramisu.

Cover and refrigerate for at least 4 hours or up to a day before serving.


Calories: 526 calories


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