Limoncello Tiramisu


A refreshing and quick dessert that's even more delicious than the classic version, don't you think? This limoncello tiramisu is perfect, with homemade lemon curd, mm!

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Limoncello tiramisu
Veronique van Ohmydish

Made by Véronique

Published at 2018-01-09, this recipe is for 6 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

20 minutes 6 people Desserts
Limoncello tiramisu


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  • 250 gram mascarpone
  • 3 eggs
  • 4 tablespoons sugar
  • 1 lemon (zest)
  • about 200 ml limoncello
  • 1 recipe for lemon curd (or use store-bought)
  • about 40 lady fingers
Limoncello tiramisu ingredients
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Kitchen equipment

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  • whisk
  • large bowl
  • standmixer
  • large oven dish
  • bowl or deep plate
  • cling film

Limoncello Tiramisu

20 minutes 6 people Desserts

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Preparation -- 10 minutes

If you want to use a homemade lemon curd, you need to create it first so it has time to cool off. SEPARATE the egg yolks and whites.

Combine the egg yolks with mascarpone and 4 tablespoons sugar and use a whisk to create a smooth mixture. Beat the egg whites until they form stiff peaks using a standmixer.

Combine the mascarpone mixture with the beaten egg whites until you've reached a smooth mixture and set aside.  

Limoncello tiramisu
Limoncello tiramisu

Finishing the limoncello tiramisu -- 10 minutes + waiting time

Dip half of the lady fingers into limoncello, one by one. To prevent the cookies from getting soggy and too boozy, it's best to only dip one side of the lady finger into the limoncello.

Divide the lady fingers over the bottom of the oven dish. Divide a layer of lemon curd over the lady fingers. Divide half of the mascarpone mixture over the lady fingers and lemon curd.

Dip the other lady fingers on one side into the limoncello and divide them over the mascarpone. Finish with the rest of the lemon curd and mascarpone and cover with cling film.

Refrigerate for at least 4 hours, preferably overnight. Finish with lemon zest and enjoy!

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