Italian Lemon Limoncello Tiramisú

Here’s a fantastic Tiramisú recipe that puts a bright, citrusy spin on the beloved Italian classic. Instead of the traditional coffee and cocoa, we’re using a bold lemon syrup infused with limoncello liqueur, creating a completely different but equally delicious contrast. Where classic tiramisú balances the bitterness of coffee and cocoa against the sweetness of mascarpone and sugar, this version plays with the tart intensity of lemon syrup against that same creamy sweetness—it’s absolutely worth trying at home!

This is like a more summery, sophisticated version of tiramisú that feels perfectly suited for warmer weather. While the classic version is wonderful year-round, it can feel a bit heavy for summer afternoons. This limoncello variation is lighter and more refreshing, making it ideal for a lunch dessert or afternoon treat when you want something elegant and creamy but not overpowering. The bright citrus notes and hint of Italian liqueur give it an adult twist that’s both nostalgic and modern.

The beauty of this recipe lies in how it maintains the essence of what makes tiramisú special, those lovely layers and that perfect balance of contrasting flavours, while transforming it into something entirely new. You’ll get all the creamy indulgence you expect, but with a zesty brightness that wakes up your palate instead of heavy chocolate and coffee notes. Let’s check the recipe! Shall we…

Italian Lemon Limoncello Tiramisú

Servings: 6
Time: 1hr 20mins
Difficulty: Normal
Rating: ★★★★★
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Who doesnt love a nice tiramisú... well how about something a little diferent hahahaha, i really enjoy this version, the recipe called it tiramisú, its a lot on the construction, visuals and ingredients (its still a mascarpone dessert) but its quite diferent in flavour, way more citrousy and boosy, perfect for a hot day.

Ingredients

Sugar – 250g
Water – 200ml
Lemon – 2 (Juice and Zest)
Eggs – 4
Sugar – 150g
Mascarpone cheese – 500g
Lemon – 1 (Zest Only)
Limoncello Liqueur – To Taste
Tuchas Biscuits – as needed (or Champagne Biscuits)
Salt – A Pinch

Directions

To make the sugar syrup, add the 200gr of sugar and 200ml of water, add the juice of 2 lemons and the zest of 2 lemons cut into julienne strips to a small saucepan over medium heat. Cook for about 10 minutes until a syrup forms, then remove from the heat and let it cool down.

Separate the egg whites from the yolks, whisk the yolks with 150g of sugar until you get a smooth cream, then add the 500g of mascarpone, followed by the zest of 1 lemon, stir until you get a smooth mixture.

Then add a few tablespoons of limoncello liqueur and mix well, taste and adjust.
Now whisk the egg whites with a pinch of salt until stiff, then fold them into the egg mixture until everything is well combined, but do not overmix, just fold gently until it’s mixed!

Now you can assemble the tiramisu in a serving dish, which is the most traditional way. Line the bottom with a thin layer of the mascarpone mixture, then dip the cookies in the syrup and make a layer of cookies followed by a little limoncello on top. Cover with mascarpone and repeat until you have no more cream.
Or you can make individual versions in bowls like I did, one with a layer and the other with the cookies in pieces. It’s up to your preference. Just follow the same process as the platter version: dip the cookies in the syrup, pour a little limoncello on top, and cover with the mascarpone cream. Finally, you can add a little lemon zest on top to decorate.
And that’s it, serve well chilled, you can store it in the refrigerator for about 2 to 3 days, enjoy!

Notes: Please note that it’s better to just add a bit of extra limoncello on the syrup coated cookies just to give it that extra humpf from the limoncello, but its quite optional. And also since this is a key flavor, use a good quality limoncello. You can adjust the amount to your taste start with less and add more if needed, so did a bit of cookie on the syrup then taste to see if you need a bit more limoncello or not…

I used portuguese tuchas cookies, these are super similar to the traditional tiramisu biscuits like champagne or ladyfingers, they are just a bit flatter and molded like circles.

Don’t oversoak the champagne/ladyfingers biscuits, you want them to absorb the syrup but still hold their shape. A quick dip on each side is usually perfect.

Make sure your bowl and beaters are completely clean when whipping egg whites. Any trace of fat will prevent them from whipping properly.

This actually improves after a day in the fridge as the flavours meld together. It’s perfect for entertaining since you can make it completely ahead of time.

Finish with a sprinkle of fresh lemon zest, a few strips of the candied lemon peel from your syrup, or even a light dusting of powdered sugar for an elegant presentation.

This recipe for Italian Lemon Limoncello Tiramisú was originally created on BakeAfter.com. Esta receita de Tiramisú de Limoncello foi publicada em português no Iguaria.com.