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Limoncello Tiramisu

10 mins

1-5

Recipe you are creating:

Limoncello Tiramisu

Learn how to make Limoncello Tiramisu in a few simple steps. You’ll dip crisp Italian ladyfingers into a Limoncello-spiked syrup, whip up a light mascarpone cream with egg yolks, lemon zest, and homemade vanilla, and fold in fluffy whipped egg whites for the ultimate texture.


Layer it all up, chill overnight, and you’ve got a bright, fresh twist on classic tiramisu. I’ll show you how to build it, set it up for easy serving, and finish it with a simple dusting of powdered sugar.


If you want a faster version, it can chill for two hours but overnight gives the best flavor and texture. This Lemoncello Tiramisu recipe is a great make-ahead dessert for any gathering.

Recipe Ingredients:

  • Italian ladyfingers

  • 1/2 cup simple syrup

  • 1/4 cup Italian Limoncello

  • 1 egg yolk

  • 1 egg white

  • 2 tablespoons granulated sugar (split)

  • 8 oz mascarpone cheese

  • 1 tablespoon homemade vanilla extract (or good quality)

  • 1 tablespoon lemon zest

  • Powdered sugar for dusting

Recipe Directions:

  • Mix Limoncello into simple syrup. Set it aside.

  • Whip egg yolk and 1 tablespoon sugar until creamy.

  • Mix in mascarpone, lemon zest, and vanilla extract.

  • In a clean bowl, whip egg white and remaining sugar to stiff peaks.

  • Gently fold egg whites into mascarpone mixture without deflating.

  • Dip ladyfingers quickly into Limoncello syrup. Line the bottom of a prepared pan.

  • Spread half the mascarpone cream over the ladyfingers.

  • Repeat with another layer of dipped ladyfingers and the rest of the cream.

  • Chill at least 2 hours, preferably overnight.

  • Before serving, dust with powdered sugar.

  • Optional: top with lemon curls or candied lemon.

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Tags:

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Categories:

Cake, Italian, Cake Decorating

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