Lemon Limoncello Italian Tiramisu

My neighbor Maria brought this back from her summer trip to the Amalfi Coast last year, and I couldn't believe how something so simple could taste so incredibly luxurious. We sat on her porch with little dessert forks, letting the creamy mascarpone melt while the bright lemon hit made our eyes widen in that perfect way. She wrote the recipe down for me on the back of a grocery receipt, and it's been my go-to dinner party dessert ever since.

Last summer I made this for my sister's birthday instead of a cake, and she actually texted me the next morning asking if there were any leftovers hidden in the back of the fridge. There weren't, obviously, but watching my usually sweetsaverse dad go back for a third serving was the moment I knew this recipe was something special.

Ingredients

• Fresh lemon juice: The acid here cuts through all that rich cream, so don't even think about using the bottled stuff
• Granulated sugar: Dissolves into the syrup to create that perfect soaking liquid that keeps ladyfingers tender without turning them mushy
• Limoncello liqueur: This is the secret weapon that gives it that authentic Italian dessert bar vibe, though lemon juice works for a kidfriendly version
• Heavy cream: Cold from the fridge is nonnegotiable here or you'll be whisking forever trying to get those peaks
• Mascarpone cheese: Room temperature prevents lumps, so set it out about 30 minutes before you start mixing
• Powdered sugar: Sweetens without the grit of granulated sugar and actually helps stabilize the cream
• Lemon zest: One lemon's worth for the cream and another for garnish because that fragrant oil is where all the bright flavor lives
• Ladyfinger biscuits: The traditional savoiardi hold up beautifully and create that perfect tiramisu texture everyone loves
• Lemon curd: Homemade is lovely but a good quality jarred version works perfectly fine when you're short on time

Instructions

Make the soaking syrup:

Combine the lemon juice and sugar in a small saucepan over medium heat, stirring until the sugar completely disappears into the juice. Let it cool completely before stirring in the limoncello, otherwise the alcohol will cook off and you'll lose that lovely floral note.

Whip the cream to soft peaks:

Using either a hand mixer or some serious arm strength with a whisk, beat the cold heavy cream until it holds gentle peaks that fold over themselves when you lift the beaters. Overwhipping will make folding impossible, so keep a close eye on it.

Prepare the mascarpone base:

In a separate bowl, whisk together the room temperature mascarpone, powdered sugar, vanilla, and lemon zest until completely smooth with no lumps remaining. Any stubborn mascarpone lumps will ruin the silky texture we're going for.

Combine the mixtures:

Gently fold about one third of the whipped cream into the mascarpone mixture to loosen it up, then carefully fold in the remaining cream until no white streaks remain. The air you whipped in is what makes this dessert so light, so treat it gently.

Dip the ladyfingers quickly:

Working one at a time, dip each ladyfinger into the cooled lemon syrup for literally one second per side. They should feel damp but never soggy, because they'll continue softening as the dessert chills.

Build the first layer:

Arrange half the dipped ladyfingers in the bottom of your dish, then spread half the mascarpone cream over them in an even layer. Drop spoonfuls of half the lemon curd over the cream and swirl it gently with a knife for those beautiful ribbons.

Repeat and refrigerate:

Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream and lemon curd. Cover tightly and let it chill for at least four hours, though overnight is even better for letting all those bright lemony notes really develop and meld together.

Add the finishing touches:

Just before serving, scatter fresh lemon zest over the top and maybe add a few thin lemon slices if you're feeling fancy. The pop of yellow against the cream makes it look like something straight from an Italian pasticceria window.

Save

I made this for a summer potluck last year and watched three different people ask for the recipe before they'd even finished their first bite. Something about the bright citrus flavor just screams warm weather dinner parties and lazy Sunday evenings on the patio.

Making It Ahead

This dessert actually improves with time, so feel free to assemble it the night before your gathering. The ladyfings soften perfectly and all the lemon flavors intensify as they meld together in the fridge, which means less stress for you on the day of serving.

Choosing The Right Dish

A 9x9 inch square pan works perfectly, but I've also made this in a pretty glass trifle dish when I want to show off those beautiful layers. The key is choosing something with straight sides so you get that clean, restaurant style slice when you serve it.

Serving Suggestions

This dessert is rich enough on its own, but a cup of espresso or some fresh berries on the side wouldn't hurt anyone. I've also served it with a small glass of Limoncello on the rocks for anyone who wants to lean into the full Italian dessert experience.

• Let it sit on the counter for 15 minutes before serving so the texture is perfectly creamy
• Use a sharp knife dipped in hot water to get the cleanest slices
• Store any leftovers covered in the fridge for up to three days, though it rarely lasts that long

Save

There's something so satisfying about serving a dessert that looks this impressive but came together with such simple ingredients and straightforward techniques. Every time I make it, I think of Maria on that Italian porch, and I'm grateful she shared this little piece of sunshine with me.

Common Recipe Questions

→ Can I make this dessert ahead of time?

Yes, this dessert actually benefits from resting. Refrigerate for at least 4 hours, though overnight is even better for allowing flavors to fully develop and the texture to set properly.

→ Is there a non-alcoholic alternative?

Absolutely. Simply replace the Limoncello with additional fresh lemon juice or lemonade in the syrup mixture. The dessert will still have plenty of bright citrus flavor.

→ Why shouldn't I soak the ladyfingers too long?

Ladyfingers absorb liquid quickly. Over-soaking makes them soggy and causes the dessert to lose structure. A quick dip (1-2 seconds per side) provides enough moisture without compromising texture.

→ Can I use homemade lemon curd?

Homemade lemon curd adds wonderful depth and freshness. If you have the time, it's worth the extra effort. However, high-quality store-bought curd works perfectly well for convenience.

→ How long will this keep in the refrigerator?

Properly covered, this dessert keeps well for 3-4 days in the refrigerator. The flavors continue to meld over time, though the texture is best within the first two days.

→ Can I freeze this tiramisu?

Freezing isn't recommended as the texture of the mascarpone cream and ladyfingers can become grainy or watery upon thawing. This dessert is best enjoyed fresh from the refrigerator.