If you have a soft spot for light, citrusy desserts with a boozy twist, you are going to adore this Easy Lemon Tiramisu with Limoncello Recipe. This delightful Italian-inspired treat layers creamy mascarpone, the zing of fresh lemon zest, and the subtle sophistication of Limoncello liqueur, all brought together with delicate sponge fingers. It’s fresh, airy, and perfect for impressing guests or indulging yourself on a sunny afternoon. Once you make it, this recipe will quickly become one of your favorites to share and savor.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key for this recipe. Each one plays a significant role in building the perfect balance of creamy, tangy, and sweet, ensuring you get that classic tiramisu texture with a refreshing lemon twist.
- 3 medium eggs: Fresh eggs provide the base for the creamy mascarpone filling and help achieve a light texture.
- 60 g caster sugar: Adds just the right amount of sweetness without overpowering the lemon flavor.
- 350 g mascarpone cheese: The star ingredient for that rich and velvety cream.
- 2 unwaxed lemons (finely zested plus juice): Brings bright citrus notes and a fresh aroma, essential for the lemony punch.
- 8 trifle sponge fingers (ladyfinger sponges): These absorb the Limoncello mixture perfectly without getting soggy.
- 3 tbsp limoncello: This sweet lemon liqueur elevates the dessert with a beautifully boozy edge.
- 60 ml water: Dilutes the Limoncello to the right soaking consistency for the sponge fingers.
- 8 dsp lemon curd (shop bought): Adds an extra layer of intense lemon flavor and a luxurious texture.
How to Make Easy Lemon Tiramisu with Limoncello Recipe
Step 1: Separate and Whisk Eggs
Start by carefully separating your egg whites from the yolks. Whisk the egg whites with half of your caster sugar until you get firm, glossy peaks. This will add those light and airy layers that make tiramisu so irresistibly soft.
Step 2: Whisk Egg Yolks and Sugar
Next, combine the remaining caster sugar with the egg yolks, whisking until the mixture is pale and thick. This process gives the cream its silky body and sweetness in perfect harmony with the tangy lemon zest.
Step 3: Add Mascarpone and Lemon Zest
Fold the mascarpone cheese into the yolk mixture, whisking gently until smooth. Stir in the finely grated lemon zest to infuse that distinct citrus aroma into the creamy base.
Step 4: Fold in Whisked Egg Whites
Now for the delicate part—using a metal spoon, gently fold the whipped egg whites into the mascarpone mixture. Be careful not to stir too vigorously, as you want to keep it light and airy. This is what gives the tiramisu its melt-in-your-mouth texture.
Step 5: Prepare the Limoncello Soak
Mix the Limoncello with water and freshly squeezed lemon juice in a shallow dish. This liquid will quickly soak into the sponge fingers, imbuing each bite with that vibrant lemon and liqueur flavor combination.
Step 6: Begin Assembling the Layers
Spoon a generous 2 tablespoons of the lemon mascarpone cream into each serving glass and smooth it out evenly. Dollop a spoonful of luscious lemon curd over the cream to create a tasty contrast in flavor and texture.
Step 7: Add Sponge Fingers
Dip a sponge finger briefly into the Limoncello soak, break it if necessary to fit inside your glasses, and place it on top of the lemon curd with the sugary side facing up. Repeat this step for each glass to build a structured layer.
Step 8: Repeat the Cream and Sponge Layers
Add another spoonful of the mascarpone cream on top of the sponge fingers, spreading gently. Follow with more lemon curd and finish this layer with another Limoncello-soaked sponge finger, maintaining that perfect combination of moist and creamy.
Step 9: Final Cream Layer
Top off each glass with a final dollop of mascarpone cream, smoothing it out to create a polished finish that lets the flavors meld together as they chill.
Step 10: Chill to Set
Pop the assembled tiramisus into the fridge and let them chill for at least 3 hours. This waiting time is essential as it allows all those vibrant citrus, creamy, and boozy flavors to marry beautifully.
How to Serve Easy Lemon Tiramisu with Limoncello Recipe
Garnishes
For a touch of elegance, sprinkle extra lemon zest or grate some white chocolate over the top just before serving. Fresh mint leaves also add a refreshing pop of color and a subtle herbaceous note that complements the citrus.
Side Dishes
This dessert pairs wonderfully with a light cup of espresso or a chilled glass of sparkling white wine. For a cozy setting, serve alongside freshly brewed herbal teas like chamomile or lemon verbena to echo those citrus notes.
Creative Ways to Present
Consider layering your tiramisu in clear glasses or small mason jars to showcase the beautiful layers. For a crowd, a large trifle bowl works beautifully and makes an impressive centerpiece. You can also add edible flowers or candied lemon slices for a decorative and delicious twist.
Make Ahead and Storage
Storing Leftovers
This Easy Lemon Tiramisu with Limoncello Recipe can be stored in an airtight container in the fridge for up to 2 days. Keep it chilled to preserve the fresh flavors and creamy texture, then give it a gentle stir before serving if needed.
Freezing
While tiramisu traditionally isn’t frozen, you can carefully cover the dessert glasses and freeze for up to one month. Thaw overnight in the fridge before serving to maintain creaminess without losing texture.
Reheating
Tiramisu is best enjoyed chilled and not warmed. So, instead of reheating, just give it a quick stir or add fresh toppings to rejuvenate the dessert’s appearance and flavor before serving leftovers.
FAQs
Can I use pasteurized eggs for this recipe?
Yes, using pasteurized eggs is perfectly safe and recommended if you’re concerned about consuming raw eggs. They will work just as well in the mascarpone mixture and keep your dessert safe to eat.
What can I substitute for limoncello if I don’t have any?
If you don’t have limoncello, a mix of lemon juice with a splash of orange liqueur or even a bit of simple syrup with lemon zest can provide a similar citrusy sweetness, though the distinct boozy note will be less pronounced.
Can I make this tiramisu dairy-free?
For a dairy-free version, try substituting the mascarpone with coconut cream or a dairy-free cream cheese alternative. The texture will vary slightly but it will still be delicious and refreshing.
How long should I soak the sponge fingers?
A quick dip of just a second or two is enough. The sponge fingers should soak up the limoncello mixture without becoming soggy, keeping that pleasant light texture in every bite.
Can this dessert be made in advance for a dinner party?
Absolutely! This Easy Lemon Tiramisu with Limoncello Recipe benefits from being made a few hours ahead, as chilling allows the flavors to deepen and the texture to set perfectly. Just be sure to keep it refrigerated until serving.
Final Thoughts
Trying out this Easy Lemon Tiramisu with Limoncello Recipe is truly a delight from start to finish. It’s a refreshing spin on the classic Italian dessert that’s as elegant as it is easy to make. Whether you’re treating yourself or sharing with friends, this dessert is guaranteed to become a beloved favorite that captures the sunny spirit of lemon in every luscious bite. Give it a go—you won’t regret it!
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Easy Lemon Tiramisu with Limoncello Recipe
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
Description
This Easy Lemon Tiramisu with Limoncello is a refreshing twist on the classic Italian dessert, featuring layers of light mascarpone cream infused with zesty lemon, delicate sponge fingers soaked in limoncello, and tangy lemon curd. Perfect for a summer treat, this no-bake dessert is airy, citrusy, and elegantly simple to assemble.
Ingredients
Egg Mixture
- 3 medium eggs (separated)
- 60 g caster sugar (divided)
Mascarpone Cream
- 350 g mascarpone cheese
- 2 unwaxed lemons (finely zested plus juice)
Soaking Liquid
- 3 tbsp limoncello
- 60 ml water
Assembly
- 8 trifle sponge fingers (ladyfinger sponges)
- 8 dsp lemon curd (store-bought)
Instructions
- Whisk Egg Whites: Separate the egg whites and yolks into two bowls. Whisk the egg whites with half of the caster sugar until stiff peaks form, then set aside.
- Prepare Egg Yolk Mixture: Add the remaining caster sugar to the egg yolks and whisk until the mixture thickens and turns pale.
- Combine Mascarpone and Zest: Add the mascarpone cheese to the egg yolk mixture and whisk until smooth. Stir in the finely grated lemon zest for fresh citrus flavor.
- Fold in Egg Whites: Gently fold the whisked egg whites into the mascarpone mixture using a metal spoon, taking care to preserve the light and airy texture.
- Mix Soaking Liquid: In a shallow dish, combine the water, limoncello, and freshly squeezed lemon juice.
- Start Assembly: Spoon 2 tablespoons of the lemon mascarpone cream into each serving glass and spread evenly. Add a spoonful of lemon curd on top.
- Soak and Layer Sponge: Quickly dip a sponge finger into the limoncello mixture, break it to fit the glass, and place over the lemon curd with the sugary side facing up. Repeat for all glasses.
- Add More Cream and Curd: Spoon another layer of mascarpone cream over the sponge fingers, spread gently, then add more lemon curd and place another sponge finger on top.
- Final Cream Layer: Finish each dessert glass with a generous spoonful of mascarpone cream spread on top.
- Chill and Set: Refrigerate the glasses for 3 hours to allow the flavors to meld and the tiramisu to set before serving.
Notes
- Use unwaxed lemons for a clean, natural zest flavor.
- Handle egg whites gently to keep the tiramisu light and airy.
- Adjust the amount of limoncello for a stronger or milder alcohol flavor.
- Can be prepared a day ahead for convenience.
- Ensure sponge fingers are quickly dipped to avoid soggy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
