Homemade Limoncello Tiramisu Recipe with Homemade Candied Lemon Peel
Tiramisu is a staple in Italian households—it’s one of those classic recipes that can be tricky to get the hang of, and one you don’t really mess with. But this limoncello tiramisu recipe is about to turn all that upside down! First of all, it doesn’t have any coffee in it. Secondly, I wrote my recipe so this tiramisu would be easy to make.
Swapping traditional tiramisu for a limoncello version might be a bold move, but this dish truly won everyone over. My father-in-law Joe even told me he liked it better than traditional tiramisu. You might too—I won’t blame you for sneaking a taste of that limoncello mascarpone cream either. Creamy desserts just have a way of doing that to us!
Serving and Presentation
I love my trifle bowl—if you like the way this dessert looks, you should check out my 4th of July Trifle recipe too. Layers of ladyfingers and creamy decadence on full display… you really can’t go wrong! Lemon slices and mint add a fresh touch, but feel free to get creative with candied lemon peel for that extra sparkle. See my notes on garnishes below for more presentation tips!
No trifle bowl? No problem!
A 9x13-inch pan works just as beautifully for layering up those flavors. It's a bit more casual in terms of presentation, but every bit as delicious. Think of it as the cozy, homestyle version of this classy dessert that looks more like a traditional tiramisu. Either way, your Limoncello Tiramisu recipe is sure to steal the show. Check out my Mary’s Favorite Banana Pudding with Nilla Wafers recipe for an idea of how to assemble it in a 9x13-inch pan.
Let me tell you how to make the perfect limoncello tiramisu—and these pro tips do apply to the classic version, too!
Pro Tip #1: Don’t over-whip the mascarpone.
Mascarpone and ladyfingers lay the foundation for this delightful dessert. It has a dreamy, almost buttery texture—but with great creaminess comes great responsibility. Mascarpone’s high fat content means it’s sensitive to processing. It will separate if it’s whipped too much, so make sure to keep an eye on it and follow the recipe directions carefully.
Pro Tip #2: The ladyfingers need a little dip, not a super-soak.
Ladyfingers, or savoiardi in Italian, are light, sweet, and airy biscuits often used in desserts like tiramisu, characterized by its elongated finger shape. Because they are dry, they absorb liquid (like the limoncello soaking syrup or coffee mixture in a traditional tiramisu recipe). This is important: They can turn into a soggy mess if they stay in the mixture too long. Make sure to just do a quick dip on the flat side of the ladyfinger. If you let them soak too long, they will fall apart.
Pro Tip #3: Add Garnish Right When You're Ready to Serve
Beautiful garnishes are the jewels of any dish, but timing is everything. Adding mint leaves and candied lemon just before serving keeps them vibrant and crunchy. It’s all about preserving that sparkle and texture, giving your tiramisu not just flavor but a dash of elegance. This is one of those desserts that lends itself well to creative presentation—experiment with different garnishes to find a look you love.
More Limoncello Recipes
Limoncello Cocktail Recipes
Limoncello Tiramisu Recipe with Homemade Candied Lemon Peel and Homemade Limoncello
Ingredients
- 1¼ cups water
- ¼ cup granulated sugar
- 1 cup Erik and Tracy’s Homemade Limoncello
- 3 tablespoons lemon juice
- 2 (7 ounce) packages ladyfingers
- 24 ounces mascarpone cheese, room temperature
- ¼ cup Erik and Tracy’s Homemade Limoncello
- 2½ cups chilled heavy whipping cream
- ⅓ cup confectioners’ sugar
- 2 cups Mary’s Scratch-made Lemon Curd (or you can purchase lemon curd at a specialty market)
- Fresh mint leaves
- Fresh lemon slices
- Candied Citrus Slices
- Candied Citrus Peels
Instructions
- Prepare the limoncello syrup: Place the water and sugar in a saucepan and cook over medium heat, stirring, until the sugar is dissolved. Remove it from the heat. Stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and let it cool while you prepare the filling.
- To prepare the filling: Place the mascarpone cheese into the bowl of a stand mixer or into a large mixing bowl and use an electric mixer. Beat on medium-low to loosen up the cheese—about 30 seconds worth of mixing. Be careful not to overbeat or the cheese may separate.
- Add the limoncello. Mix to combine, again being careful not to over-mix. Set aside.
- In a separate, clean bowl, beat the chilled heavy whipping cream until soft peaks form. Now, slowly add the confectioners’ sugar while beating on medium-high until stiff peaks form.
- Take about ⅓ of the whipped cream and fold it into the mascarpone mixture using a rubber spatula. Once the ⅓ portion of cream is incorporated, gently fold in the remainder of the cream, being careful not to over-mix (overworking it at this point will deflate the mixture).
- Now the fun part starts. Let’s put together our tiramisu trifle! Save 2 cups of the mascarpone cream mixture in a separate bowl—you’ll use this for decorating later.
- Place about 1 cup of the mascarpone whipped cream mixture on the bottom of your trifle bowl.
- Working with one ladyfinger at a time, dip the flat side of the ladyfinger into the limoncello syrup. Be careful not to oversaturate the ladyfingers or they will fall apart. The biscuit should still have a slight crispness after it is dipped.
- Arrange the ladyfingers vertically around the perimeter of the bowl with the flat, dipped side facing in, pressing lightly into the mascarpone cream to secure them in place.
- Arrange a single layer of dipped ladyfingers on top of the bottom layer of mascarpone layer. It is okay to cut the ladyfingers to fit since this area won’t be visible.
- Now you will start layering the tiramisu. Layer ⅓ of the remaining mascarpone cream over the bottom layer of ladyfingers, followed by ⅓ of the lemon curd. Continue with two more layers of dipped ladyfingers, mascarpone cream, and lemon curd. If you have leftover undipped ladyfingers, you can place them in a Ziplock bag and freeze for up to 2 months.
- Transfer the reserved mascarpone cream into a piping bag fitted with a large star tip. Pipe large rosettes of cream on top of the tiramisu. Place in the refrigerator and chill for at least 4 hours. The tiramisu can also be refrigerated overnight.
- When ready to serve, decorate with fresh mint leaves, fresh lemon slices, candied lemon slices, candied lemon zest, or any combination of the above!
Notes
If you don’t have a trifle bowl, you can make this recipe in a 9x13-inch baking pan. Just lay the cookies flat. See my blog article above for more tips!
