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Lemony Limoncello Tiramisu

This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings


  • 2 cartons (8 ounces each) mascarpone cheese
  • 6 large egg yolks
  • 3/4 cup sugar
  • 2/3 cup 2% milk
  • 1-1/4 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1/2 cup limoncello
  • 1 package (7 ounces) crisp ladyfinger cookies
  • 1 jar (10 ounces) lemon curd
  • Candied lemon slices


  • Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form.
  • Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon peel as desired.
Nutrition Facts
1 piece: 509 calories, 31g fat (17g saturated fat), 204mg cholesterol, 80mg sodium, 47g carbohydrate (40g sugars, 0 fiber), 7g protein.

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  • Mary Beth
    Feb 24, 2021

    This one comes much closer to what I'm looking for in a lemon tiramisu. Will use as a starting place but likely make a zabaglione with limoncello. Have to think about the use and amount of lemon curd

  • Jess
    Jul 28, 2020

    I did put my own spin on the recipe, so here are my notes and adjustments... Instead of ladyfingers, I used pound cake that I baked on a half sheet pan. I added 1/2 a tablespoon of lemon zest to the mascarpone custard. I made my own lemon curd, doubling this recipe Omitted the limoncello, but added a teaspoon of sugar to the lemon juice. Assembled as follows in a trifle dish... Layer of 1/3 of the pound cake, brush with sweetened lemon juice, top with 1/3 of the custard, then 1/3 of the lemon curd, and 1/3 of the whipped cream; repeat steps two more times. For the whipped cream on top, I piped a ring around the edge of the dish so you could see the lemon curd in the center. Garnished with lemon peel twists.

  • Denise
    Jun 17, 2020

    It could be adjusted to have less sugar