Description

This bright, luscious dessert is everything you love about traditional tiramisu—with a sunny, lemony twist. Soaked in Limoncello syrup and layered with a silky mascarpone-lemon filling, this no-bake showstopper is perfect for spring, summer, or anytime you’re craving something light and luxurious.

Ingredients

Scale

Limoncello Syrup:

½ cup (100g) granulated sugar
2 tbsp fresh lemon zest
⅓ cup (78ml) fresh lemon juice
½ cup (120ml) Limoncello liqueur

Mascarpone Filling:

2 cups (452g) mascarpone cheese, room temperature
2 tbsp fresh lemon zest
3 tbsp (45ml) fresh lemon juice
¼ cup (60ml) Limoncello liqueur
½ cup lemon curd
1½ cups (354ml) heavy cream, cold
⅓ cup (41g) powdered sugar

Assembly:

26 ladyfinger cookies (Savoiardi)
1 cup lemon curd (for layering and topping)

Instructions

Make the Limoncello Syrup: In a small saucepan, combine sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring until sugar dissolves completely. Remove from heat, stir in Limoncello, and let cool to room temperature.
Prepare the Mascarpone Filling: In a large bowl, beat the mascarpone cheese with lemon zest, lemon juice, and Limoncello until smooth and creamy. Mix in ½ cup lemon curd until fully incorporated.

In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream into the mascarpone mixture in two additions until fluffy and well-blended.

Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled Limoncello syrup (just 1–2 seconds per side) and arrange in a single layer in an 11×8-inch (28×20 cm) baking dish.

Spread half of the mascarpone filling over the ladyfingers. Add ½ cup of lemon curd over the top, spreading gently.

Repeat with another layer of dipped ladyfingers and remaining mascarpone filling. Smooth the top and dollop or swirl extra lemon curd as desired.

Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and layers to set.

Notes

No Limoncello? You can substitute it with extra lemon juice for a non-alcoholic version, though the flavor will be more tart.
Rub lemon zest into the sugar before using to release natural oils and boost citrus aroma.
Recipe easily adapts to other dish sizes—just adjust the number of ladyfingers and layering accordingly.

Want extra brightness? Add a touch of vanilla extract to the mascarpone mixture for depth.