This Limoncello Tiramisu captures the bright, sunny flavors of southern Italy, blending luscious mascarpone with the bold citrus notes of lemons and limoncello. It’s a perfect dessert for warm weather and those who love a light, refreshing finish after a meal. It will be hard to find Amalfi Lemons in the US but whatever lemon you use, make sure it is fresh, that makes a big difference. I am a fan of the Meyer lemon because of the sweetness and the aroma. Be sure to not use the lemon in the bottom of your drawer and get a fresh one.
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The Origins of Limoncello and Tiramisu
Tiramisu hails from northern Italy, but this twist brings southern flair with limoncello, the iconic lemon liqueur from the Amalfi Coast. Limoncello has been homemade for generations in towns like Sorrento, Amalfi, and Positano, using the famously fragrant sfusato amalfitano lemons.
Chefs like Giada De Laurentiis and Lidia Bastianich have highlighted lemon tiramisu in summer specials. This version gained social media traction for its fresh, Instagram-worthy layers. You’ll often find versions of it in Amalfi pastry shops like Sal De Riso’s renowned pasticceria in Minori.
How to Serve and Entertain with Limoncello Tiramisu
Serve this dessert in a glass trifle dish or in individual cups at a summer gathering. It pairs wonderfully with a Limoncello Spritz or even a chilled glass of Prosecco. For extra flair, garnish each serving with candied lemon peel or edible flowers.
Bring a taste of the Amalfi Coast to your kitchen! Try this Limoncello Tiramisu, and don’t forget to pair it with our Limoncello Spritz for a citrusy celebration. Buon appetito!
Amalfi Limoncello Tiramisu
Equipment
- 2 Mixing bowl
- Mixer
- 8×8 inch dish or trifle bowl
- Zester
- Spatual
Ingredients
- 1 cup Mascarpone cheese room temp
- 1 cup Heavy whipping cream
- 3/4 cup Powdered sugar
- 1/3 cup Limoncello liqueur maybe some more for dipping
- 1 tbsp Lemon juice freshly squeezed
- 24 Ladyfinger cookies Savoiardi brand or similar
- 1/2 cup Water
- Fresh mint garnish
- Lemon slices or zest curls garnish
Instructions
- In a bowl, whip the cream with powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat the mascarpone with lemon zest and limoncello until smooth.
- Fold the whipped cream gently into the mascarpone mixture.
- In a shallow dish, combine lemon juice, water, and a splash of limoncello.
- Quickly dip each ladyfinger into the lemon mixture and layer the bottom of your dish.
- Spread half the mascarpone mixture on top.
- Repeat with another layer of dipped ladyfingers and the rest of the cream.
- Chill for at least 4 hours or overnight. Garnish with mint and lemon curls before serving.
Notes
Avoid over-soaking ladyfingers to prevent sogginess.