Lemon Tiramisu (Limoncello Tiramisu)

This Lemon Tiramisu is a fun twist on classic Italian tiramisu with a similar vibe…but make it all about lemon! Spongy, limoncello syrup-soaked ladyfingers are layered in between a rich and creamy mascarpone filling with lemon curd. If you love lemon-flavored desserts you’ll love this bright and zippy treat that’s a real delight!

Ahhh citrus season is one of my top favorite seasons of them all, friends. Many of y’all already know I don’t play around when it comes to my beloved lemon (#obsessed), ha. For real though, there are quite a few lemon-inspired eats and treats that live on the blog. One of my friends in Cali just sent me a massive box of the most gorgeous lemons and I’m steadily chipping away at them. If you like lemon flavor + delicious tings, this tiramisu recipe is calling ya name!

Lemon Tiramisu (Limoncello Tiramisu) 🍋

That’s right, we’re taking dang near all the elements of a classic tiramisu dessert but with a lemony twist! Instead of the traditional espresso-soaked ladyfingers, this lemon tiramisu has its biscuits dipped into limoncello syrup. The mascarpone mixture is extra rich and creamy with vibrant and slightly tart lemon curd. You’ll love this easy, no-bake dessert that’s an absolute ray of sunshine (figuratively and literally) to enjoy with your peeps!

⇢ Other lemon eats/sweets: Lemon Bundt Cake, this Creamy Lemon Herb Butter Ravioli, my favorite Lemon Sheet Cake, these Lemon Pepper Chicken Tenders, and BBR community fave, Lemon Sweet Rolls– all of ’em, whew.

Let’s Look At The Ingredient Lineup Here:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Granulated sugar: For the limoncello syrup and the mascarpone mixture.
• Limoncello: This is an Italian lemon-flavored liqueur made by infusing fresh lemon zest with high-proof alcohol like vodka. This type of liqueur is produced in Southern Italy in regions like the Amalfi Coast and others. It has a bright citrus taste with a natural, lemon aroma.
• Almond extract: I use a pinch of this in the limoncello syrup for added flavor. To me, lemon and almond pairings, chef’s kiss!
• Eggs: For the mascarpone mixture, and since this is a no-bake recipe, it’s why I specifically lean on and highly recommend pasture-raised eggs.
• Heavy cream: Just a bit to amp up the creaminess, gah.
• Mascarpone: We can’t have tiramisu without dat mascarpone.
• Lemon curd: I love the added lemon essence and slightly tart vibe that lemon curd brings to the mascarpone mixture. Feel free to use homemade lemon curd or store-bought for this lemon tiramisu!
• Ladyfingers: A classic Italian cookie or biscuit.

How To Make This Lemon Tiramisu:

(Note: please see the recipe card directly below for the complete written instructions.)

1. Make the limoncello syrup. In a wide pan/skillet, combine the water and granulated sugar over medium heat. Let the mixture come up to a very light boil just until the sugar dissolves then remove from heat. Add the limoncello and almond extract (if using) and stir into the syrup mixture to fully combine and set aside to cool while you prepare the mascarpone mixture.
2. Separate the eggs- place the egg whites into the bowl of a stand mixer fitted with the whisk attachment, and then place the egg yolks into a small bowl and set aside.
3. Beat the egg whites on medium speed and slowly stream in ¼ cup granulated sugar into the bowl, continue beating on high speed until the mixture is stiff, about 3-4 minutes. Use a rubber spatula to scrape out the egg whites into a clean bowl and set aside.
4. Beat heavy cream & combine ingredients. Place the heavy cream into the same mixing bowl, and beat on high speed until thickened with a fluffy, smooth consistency, about 3 minutes. Then add the egg yolks, remaining ¼ cup granulated sugar, mascarpone cheese, and lemon curd into the bowl and continue beating until the mixture is well combined and smooth.
5. Build & finish the mascarpone mixture. Use a rubber spatula to add half of the egg white mixture into the bowl with the mascarpone mixture, and very gently fold the egg white mixture in until just combined. Repeat the process with the remaining egg white mixture, gently, to prevent the egg whites from collapsing. Then set the mascarpone mixture aside.

Assembling Your Limoncello Tiramisu:

1. Build the lemon tiramisu. Grab a 9×9-inch baking dish (or any similarly large vessel). Quickly dip the ladyfingers into the limoncello syrup, then assemble them in a single layer in the baking dish. Add half of the mascarpone mixture over the ladyfingers and use an offset spatula to evenly smooth it out over the biscuits. Repeat the process with the remaining ladyfingers dipped in the limoncello syrup, and top with the remaining mascarpone mixture.
2. Refrigerate & let it chill. Cover the assembled lemon tiramisu with foil and refrigerate for at least 4 hours, more preferably overnight (8 hours or more) for best results.
3. Garnish & serve, yay. Right before serving, I like to add a bit of lemon curd over the top for an extra lemony pop (or you can dollop and swirl the lemon curd). Garnish it with a few slices of lemon if you’re feeling fancy, too. Feel free to roughly cut into nice wedges or simply scoop the lemon tiramisu when ready to serve. Grab a spoon and dig in, y’all! 👅

Tips + Tricks & Recipe Notes

For the best lemon tiramisu, here are my top notes for recipe success:

• Pasture-raised eggs– As discussed earlier, this is a no-bake dessert recipe and pasture-raised eggs are highly recommended!
• Cold ingredients– Nothing is room temperature here, pull your heavy cream and mascarpone cheese straight from the fridge, cold. The cold temperature of the mascarpone mixture ensures that the mixture stays chilled and blends seamlessly for a lush, creamy texture.
• Dipping the ladyfingers– Quickly dip the ladyfingers into the limoncello syrup- do not soak/submerge them entirely or the ladyfingers will break apart. You want to dip the ladyfinger biscuits quickly just enough to coat them, but not soak them. Doing so will likely result in broken ladyfingers and/or soggy biscuits in the lemon tiramisu, I’d hate that for you.
• Need a heavy cream sub?– I recommend coconut cream!
• Where to find ladyfingers for tiramisu?– I like to visit Italian markets to source the best, authentic Italian ladyfingers. However, this type of biscuit can also be found in regular grocery stores (sometimes in the cookie aisle or the specialty/international section).

This Lemon Tiramisu is edible sunshine, friends. I love the lemon-forward twist here, and I’m excited for you to try! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More BBR desserts & sweets to try:

• Double Chocolate Bundt Cake
• Sticky Toffee Pudding
• Caribbean Rum Cake
• Brown Butter Rice Krispie Treats
• Flourless Chocolate Cake
• Bread Pudding with Rum Sauce

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