Limoncello Tiramisu is a delicious Italian spoon dessert. An alternative to the classic Italian Tiramisu, which is always an unquestionable success.
By now it’s a fact: Tiramisu is the most loved, imitated and even envied Italian dessert.
In addition to the classic coffee version, there are numerous variations. Some of them, such as the Strawberry Tiramisu and precisely the Limoncello Tiramisu, have become true classics.
Limoncello is a classic Italian liqueur with an unmistakable lemon flavor. It’s a typical product of the Amalfi Coast. The best Italian lemons are produced here, rich in essential oils and beneficial properties, which give Limoncello its wonderful aroma.
In Limoncello Tiramisu, ladyfingers are soaked in Limoncello liqueur and then alternated with a soft Mascarpone cream scented with lemon zest.
This dessert is irresistible with its intense aroma of Limoncello and lemon zest and the alcoholic note that makes it unique.
Easy and very tasty, Limoncello Tiramisu is the ideal dessert to end a dinner with friends.
A delicious Tiramisu, perfect to surprise your guests with a dessert that is both classic and unexpected at the same time.
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Limoncello Tiramisu Recipe
- Prep Time: 30 Min
- Chilling Time (in the refrigerator): 3 H
- Servings: 4
Note: Doses for a casserole about 20 x 20 cm (8 x 8 inch) or 4 to 6 single-portion glasses
- 150 g (about 15 cookies) Savoiardi Ladyfingers. We recommend VICENZOVO SAVOIARDI LADYFINGERS by Matilde Vicenzi, or make homemade ladyfingers with our recipe, which are great!
- 250 g (1/2 lb) of mascarpone cheese. Try our recipe for homemade mascarpone cheese.
- 3 medium eggs
- 100 g (1/2 cup) of granulated sugar
- 240 ml (1 cup) of milk
- 160 ml (2/3 cup) of Limoncello + 2 tablespoons for the mascarpone cream. We recommend LIMONCELLO DI SORRENTO by Gioia Luisa, or make Homemade Limoncello with our recipe!
- 1 organic lemon
Kitchen Tools and Equipment
You need a ceramic baking pan to prepare this fabulous Italian dessert. For 4 people get one about 8×8 inch (20×20 cm), like the one we used in this recipe. There are several different types, but check out this set of Ceramic Baking Dish.
You definitely need an electric immersion blender that will be a big help in making the perfect tiramisu. For example, the KitchenAid Artisan Series 5 Quart Stand Mixer, or excellent and less expensive is this 5.5-Quart Stand Mixer by Cuisinart.
You can also make mascarpone cream with an electric hand mixer: try the KitchenAid Speed Digital Hand Mixer with Turbo, or Koios 800W Multifunctional Food Chopper/Egg Whisk.
How to Make Limoncello Mascarpone Cream
Step 1) – First, prepare the mascarpone cream. Separate the yolks from the egg whites and put them in two separate bowls. Then add 1/3 of the sugar to the egg whites and the remaining 2/3 to the yolks.
Now whisk the yolks with the sugar until frothy.
Step 2) – Add the Mascarpone and two tablespoons of Limoncello. Then mix with electric whips at low speed.
Step 3) – Then whip the egg whites until stiff.
Step 4) – Finally, add the beaten egg whites a little at a time to the egg yolk and mascarpone cream.
Mix slowly from the bottom up so as not to deflate the limoncello mascarpone cream.
Step 5) – Grate the lemon zest and add it to the limoncello mascarpone cream. Stir to evenly combine the zest into the cream.
Be careful to grate only the yellow part of the lemon. In fact, the white part may make the cream bitter.
Finally, it’s very important to use untreated organic lemons.
How to Make Tiramisu al Limoncello
Step 6) – In a bowl pour the milk and limoncello, then stir.
You now have all the preparations ready and can assemble the limoncello tiramisu.
Step 7) – Quickly dip the ladyfingers into the limoncello-milk mixture on both sides (about 1 second per side). These Italian cookies should not be too soggy.
Arrange them neatly in the chosen casserole dish.
Form a base of whole ladyfingers or cut them to size depending on the shape and size of the container. You can also make tiramisu in convenient single-serving bowls.
Top the Savoiardi with the limoncello mascarpone cream.
Step 8) – Make another layer of ladyfingers. Keep going until the container is full. Finish with the limoncello cream on top.
Let Limoncello Tiramisu cool in the refrigerator covered with food wrap for at least 3 hours before serving. You can decorate the limoncello tiramisu with some grated lemon zest or a few thin slices of lemon.
You can keep Limoncello Tiramisu in the fridge for 2/3 days covered, or you can freeze it and consume within one month.
How to Pasteurize Eggs
Tiramisu in Italy has always been made with fresh eggs and it’s well known that it would be a good idea to pasteurize the eggs before using them in the preparation of this dessert. Below we are going to show you how to pasteurize yolks and egg whites using a hot syrup made with water and sugar.
How to Pasteurize the Yolks
Step 1) – First, place 50 g (¼ cup) of sugar with 25 ml (about 2 tablespoons) of water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, stirring constantly.
The syrup will be ready when it reaches the temperature of 121°C (250F).
It’s very important that the syrup does not exceed 121°C (250F), temperature after which the sugar starts to caramelize (you will notice because it starts to darken). So measure the temperature with a kitchen thermometer. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface.
Step 2) – Meanwhile, start whipping the egg yolks with a mixer at full speed. When the syrup is hot and ready, drizzle it over the yolks while continuing to whisk.
Process the cream until completely cool (about 10 minutes). To tell if the cream is cool enough, simply place your hands on the bowl. When the bowl is cold, the cream is ready.
This is the famous pate à bombe, a fluid, clear cream made from eggs, sugar and water that is the basis of many pastry preparations.
Now it is time to add the mascarpone. But first let’s see how to pasteurize the egg whites.
How to Pasteurize the Egg Whites
Step 3) – As for the egg whites, prepare a syrup with 50 g (¼ cup) of sugar and 25 ml (about 2 tablespoons) of water. Meanwhile, start whipping the egg whites with the mixer at full speed.
When you see that they are whipping well, slowly add the hot syrup in a trickle. Continue whipping the egg whites until stiff for another 10 minutes. Now the stiffly beaten pasteurized egg whites are ready. Add them to the mascarpone cream and continue following the Limoncello Tiramisu recipe.
Limoncello Tiramisu Without Eggs
The authentic recipe for classic Tiramisu and also Limoncello Tiramisu includes eggs among the ingredients.
If you prefer not to use eggs for intolerances or simply for your own taste, you can make the variant of Limoncello Tiramisu without eggs.
Basically, replace the eggs with whipped cream. The result is just as tasty and creamy.
Make the Eggless Limoncello Tiramisu with a base of ladyfingers lightly soaked in a mixture of milk and limoncello.
Then make alternate layers with a delicate mascarpone cream and whipped cream flavored with grated lemon zest. The result will be amazing!
For more information on the amounts, read our recipe “How to Make Tiramisu Without Eggs“.
Tiramisu al Limone: Non-alcoholic Variant
A variation of Tiramisu very similar in taste to Limoncello Tiramisu is Tiramisù al Limone.
This recipe is perfect for children or for those who don’t like liqueur desserts.
Whip the egg yolks with the sugar, add the mascarpone and lemon zest. Finally, add the beaten egg whites.
Lightly soak the ladyfingers in lemon juice and alternate a layer of ladyfingers with a layer of mascarpone cream.
To make this dessert even more delicious, you can decorate the surface of the lemon tiramisu with fresh mint leaves and small pieces of white chocolate.
Let it cool in the refrigerator for at least 3 hours.