Limoncello tiramisu cake is a bright, creamy, no-bake dessert with layers of lemon-soaked ladyfingers and luscious mascarpone cream 🍋✨ It’s lighter than classic tiramisu and perfect for spring or summer.
Here’s a delicious, well-balanced version:
🍋 Limoncello Tiramisu Cake (No-Bake)
Ingredients
Lemon Syrup Soak:
- 1 cup water
- ¼ cup sugar
- ½ cup limoncello
- Zest of 1 lemon
Cream Filling:
- 16 oz (450g) mascarpone cheese (room temp)
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- 2–3 tbsp limoncello
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional)
Layers:
- 24–30 ladyfingers (savoiardi)
Garnish:
- Lemon zest
- White chocolate shavings (optional)
- Thin lemon slices
Instructions
1️⃣ Make the Syrup
- Heat water and sugar until dissolved.
- Remove from heat; stir in limoncello and lemon zest.
- Cool completely.
2️⃣ Make the Cream
- Whip heavy cream to soft peaks.
- In another bowl, mix mascarpone, powdered sugar, limoncello, lemon juice, zest, and vanilla until smooth.
- Gently fold whipped cream into mascarpone mixture.
3️⃣ Assemble
- Quickly dip ladyfingers into the lemon syrup (don’t soak too long).
- Arrange in a single layer in an 8×8 dish or springform pan.
- Spread half the cream mixture.
- Repeat with another layer of dipped ladyfingers.
- Top with remaining cream and smooth the surface.
4️⃣ Chill
- Refrigerate at least 6 hours, preferably overnight.
- This helps it set and develop flavor.
🍋 Optional Upgrade (Bakery-Style)
- Add a thin layer of lemon curd between layers.
- Use a springform pan and freeze 1 hour before slicing for clean edges.
- Pipe whipped cream rosettes on top.
⚠️ Non-Alcohol Version
Replace limoncello with:
- Lemon juice + simple syrup
- Or lemon extract (½ tsp) + extra lemon zest
If you’d like, I can also give you:
- A baked sponge cake version
- A layered celebration cake version
- A keto / low-sugar version
- Or an individual cup presentation 🍋
