If you love Classic Tiramisu but are looking for something brighter and lighter this Limoncello Tiramisu is perfect for you. Creamy Mascarpone and whipping cream with lemon curd and crispy lady fingers layered up and chilled for the most refreshing dessert and best of all there is no baking.
Ingredients for Limoncello Tiramisu-
- Limoncello – Â an Italian lemon liquor. Â Homemade or store bought.
- Crisp Lady Fingers – an Italian cookie. Â Crisp in the package rather than the soft kind found in the bakery section.
- Mascarpone Cheese – an Italian version of cream cheese. Â Unlike regular cream cheese, this is best used very cold.
- Lemon Curd – found by the jams and jellies in your local grocer.
- Fresh lemon  juice and lemon zest.
- Heavy whipping cream
- Granulated Sugar
This looks so fancy but is actually incredibly easy to make. Â Easier than a homemade cake and so much more wonderful to serve. Â Perfect for summer dinner parties.
How to make Limoncello Tiramisu in just a few easy steps.
In a small sauce pan combine the Limoncello, water, sugar and lemon juice. Â Heat over medium heat until the sugar is dissolved. Â Cool while making the filling.
In a large bowl using an electric mixer mix the cold mascarpone cheese until just softened. Â About 30 seconds. Â Add the lemon curd, limoncello and lemon juice until just combined being careful to not over beat.
In another large bowl beat the whipping cream and powdered sugar with an electric mixter until stiff peaks form.
Fold about 1/2 of the cheese into the whipping cream until combined.  Add the remaining mascarpone  and fold gently until combined.
Pour the cooled limoncello syrup into a shallow bowl.
Quickly dip each lady finger into the syrup being careful to not over soak. Â Layer the soaked lady finger in a 9 x 13 pan. Â You may have to break a small piece off the end to get them to cover the entire bottom of the pan.
Spread half of the mascarpone mixture over the soaked lady fingers, smoothing with a spatula until complety covered.
Top with another layer of soaked lady fingers.
Finish with the remaining cheese mixture spreading until smooth. Â Sprinkle with lemon zest if desired.
Cover and refrigerate for at least 4 – 5 hour. Â Best if overnight.
How to store and serve –
- keep covered and refrigerated for up to 4 days. Â Freezing is not recommended.
- serve with a small liquor glass of Limoncello for a refreshing and impressive no-bake dessert.
More easy dessert recipe –
- Strawberry Tiramisu – another variation you are sure to love.
- Chocolate Ganache Tart – Ganache made in the microwave!
- Frozen Banana Cream Pie – an ice box cake no bake dessert.
- Easy Strawberry Cake – 8 x 8 pan of perfect cake.
LET’S EAT!
Kathi and Rachel
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Limoncello Tiramisu (No Bake Italian Dessert)
Ingredients
Limoncello Syrup
- 1 cup water
- 1 cup limoncello
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
For Tiramisu
- 36 crisp lady fingers
- 24 ounces mascarpone cheese chilled
- 1/3 cup limoncello
- 15 ounce lemon curd store bought is fine
- 1/4 cup fresh lemon juice
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 2 lemons - zested 1/2 for cake and 1/2 for garnish
Instructions
Syrup
- In a small saucepan combine water and sugar over medium heat until the sugar is dissolved. Add the limoncello and lemon juice. Pour into a shallow bowl and let cool.
Tiramisu
- Add the mascarpone to a large bowl. Mix on low speed for about 30 seconds to soften. Add the lemon curd, limoncello lemon juice and zest of one lemon. Mix on low until just blended being careful not to over mix.
- In another large bowl, whip the heavy whipping cream and sugar until stiff peaks form.
- Gently fold half of the mascarpone cheese mixture into the whip cream until well blended. Add the remaining whip cream folding gently until fully combined.
- Dip each lady finger quickly into the syrup and line the bottom of a 9 x 13 pan. (cookies should all face the same direction). This may require you to break off a piece of cookie to fit depending on your pan.
- Once you have covered the bottom of your pan with soaked cookies, smooth half the cream and mascarpone mixture over the cookies. Repeat with cookies and end with the cheese mixture. Sprinkle with remaining lemon zest.
- Chill for a minimum of 4-5 hours, overnight for best results.
- Serve with a liquor glass of limoncello on the side if desired.
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