Limoncello Tiramisu
The Amalfi Coast's answer to Italy's most iconic dessert. Limoncello-soaked Savoiardi biscuits layered with whipped lemon mascarpone cream and finished with golden lemon curd and fine lemon zest. Lighter, brighter and more beautiful than the original.
Classic Tiramisu was born in northern Italy — Venice or Treviso depending on who you ask. When it travelled south to the Amalfi Coast the locals did what Italians always do — they made it their own. Espresso gave way to ice-cold Limoncello. Dark bitter cocoa gave way to sunshine-yellow lemon curd and fragrant lemon zest. The result is something lighter, brighter and entirely its own. This is the Amalfi Coast version — and once you try it you may never go back.
Ingredients
For the Limoncello cream
- 2 cupsMascarpone cheese, room temperature
- 1¼ cupsHeavy whipping cream, cold
- ¾ cupPowdered sugar, sifted
- ⅓ cupLimoncello
- 2Unwaxed lemons, zested
- 1 tspVanilla extract
For the soaking liquid
- ½ cupLimoncello
- ⅓ cupFreshly squeezed lemon juice (about 2 lemons)
- ¼ cupCold water
- 2 tbspGranulated sugar
For the layers
- 24Savoiardi ladyfinger biscuits
To finish
- ½ cupGood quality lemon curd
- 2Unwaxed lemons, zested
- —Fresh mint leaves to garnish (optional)
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Scale this recipeEquipment
You will need:
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rectangular dish (approximately 9x13 inch) OR 8 individual serving glasses
- Shallow bowl for soaking
- Deiss PRO Lemon Zester & Grater
- Digital kitchen scale
Method
- 1Step 1 — Make the soaking liquid
Combine the Limoncello, lemon juice, cold water and granulated sugar in a shallow bowl. Stir until the sugar has completely dissolved. Taste — it should be sharp, boozy and fragrant. Set aside.
- 2Step 2 — Make the Limoncello cream
Place the mascarpone in a large mixing bowl and beat briefly until smooth and creamy. Add the powdered sugar, Limoncello, lemon zest and vanilla extract and mix until just combined — do not overmix at this stage.
- 3Step 3 — Whip the cream
In a separate bowl whip the cold heavy whipping cream to soft peaks — it should hold its shape but still have a gentle wave when you lift the whisk. Do not overwhip to stiff peaks or the texture will be grainy.
- 4Step 4 — Combine
Gently fold the whipped cream into the mascarpone mixture in three additions using a large spatula. Use a light folding motion — you want to keep as much air in the cream as possible. The mixture should be light, mousse-like and pale yellow. Taste and add more lemon zest if you want a stronger citrus flavour.
- 5Step 5 — Soak the biscuits
Working quickly dip each Savoiardi ladyfinger biscuit into the soaking liquid for exactly two seconds per side — no longer. The biscuits should be moist but not waterlogged or they will turn the layers soggy. Speed is important here.
- 6Step 6 — Build the layers
For a dish: Arrange a single layer of soaked Savoiardi ladyfinger biscuits in the base of your dish, breaking them to fit if needed. Spread half the lemon mascarpone cream evenly over the biscuits. Repeat with a second layer of soaked Savoiardi ladyfinger biscuits and the remaining cream. Smooth the top with a palette knife or the back of a spoon.For individual glasses: Break the soaked Savoiardi ladyfinger biscuits into pieces and layer with the cream in each glass — two layers of each per glass.
- 7Step 7 — Chill
Cover with cling film and refrigerate for a minimum of 4 hours. Overnight is significantly better — the flavours deepen and the layers set beautifully. This is the most important step. Do not rush it.
Minimum chill: 4 hours · Recommended: Overnight - 8Step 8 — Finish and serve
Just before serving spread the lemon curd generously and evenly over the top of the Tiramisu. Finely zest both lemons directly over the surface in long golden threads. Add a few fresh mint leaves if using. Serve immediately from the dish or present the individual glasses on small plates.
Chef notes
- Use the best Limoncello you can find — it is the star of this dish. A good Limoncello should taste of real lemons not artificial flavouring. Alternatively make your own — it is surprisingly simple and the result is incomparable.
- Mascarpone must be at room temperature before you start. Cold mascarpone is lumpy and will not mix smoothly. Remove it from the fridge at least 30 minutes before you begin.
- The cream must be cold when you whip it — the opposite of the mascarpone. Cold cream whips faster and holds its shape better. Chill your bowl too if your kitchen is warm.
- Do not soak the biscuits for too long. Two seconds per side is the rule. Soggy biscuits will make the whole dish watery. If in doubt err on the side of under-soaking — they will absorb more moisture as they chill.
- Make it the night before. This is not just a suggestion — overnight chilling genuinely transforms this dish. The layers set, the flavours meld and the texture becomes silky and perfect.
Serving suggestion
Serve in generous portions with a small glass of ice-cold Limoncello on the side. A crisp Italian white wine — Fiano di Avellino or Falanghina from the Campania region — works beautifully if you prefer wine. This dessert needs nothing else.
Substitutions
Use Cointreau or Grand Marnier for an orange version. Or use 120ml of strong lemon juice with 30g extra sugar for an alcohol-free version — equally delicious. See more substitutes.
Sponge fingers, Boudoir biscuits or even a thin slice of plain sponge cake work well.
Heavy whipping cream is identical. In a pinch whipping cream works but the texture will be slightly less rich. Browse more cream substitutes.
Make a quick version by whisking 3 egg yolks, 100g sugar, 80ml lemon juice and 60g butter in a pan over low heat until thickened. Cool completely before using.
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