Limoncello Tiramisu: A Zesty Twist on a Classic
Are you a fan of the rich, creamy indulgence of traditional tiramisu? If your answer is yes, prepare to fall in love with this bright and refreshing twist. Limoncello tiramisu brings together the velvety layers of mascarpone and ladyfingers or boudoirs you know and love. The difference is that we infuse them with vibrant citrus notes of Italy’s famous lemon liqueur. The result is an irresistible dessert that feels lighter, more summery, and perfect for any special occasion—or just a weekday pick-me-up.
How to Elevate Flavour of Limoncello Tiramisu?
The secret to truly elevating this version is the addition of a tangy raspberry coulis. The tartness of the berries perfectly balances the sweetness of the mascarpone cream and the subtle kick of limoncello. This extra layer of flavour not only enhances the taste, but also adds a beautiful pop of colour to the dish, making each serving look as good as it tastes. Imagine cutting into creamy layers of lemon-soaked ladyfingers, then swirling them in a pool of vibrant raspberry sauce—pure heaven!
Whether you’re hosting a dinner party or simply indulging in some self-care baking, this dessert is elegant with minimal fuss. The best part? Like classic tiramisu, it tastes even better when made ahead, as the flavours have time to infuse longer and meld together in the fridge. Dust off your serving glasses, pour yourself a splash of limoncello, and treat yourself to a bite of sunshine with this irresistible Limoncello Tiramisu with Raspberry Coulis.
Tips & Variations
- Make it boozier: For an adult-only version, use limoncello without diluting with water.
- Make it kid-friendly: Swap limoncello for lemon syrup or lemonade.
- Texture tip: Use crisp ladyfingers—softer ones can turn soggy fast.
Try also our other no-bake desserts
Limoncello Tiramisu with Raspberry Coulis
EQUIPMENT (click pictures for details)
Ingredients
- 16 pcs lady fingers or boudoirs
Syrup
- 300 ml water
- 60 gr sugar
- ¼ pc lemon zest
- 3-4 tbsp limoncello
Tiramisu mixture
- 250 gr mascarpone
- 150 gr whipped cream
- 2 tbsp limoncello
- 1 pc whole egg
- 1 pc egg yolk
- 40 gr sugar
- 1 tbsp lemon juice
Decoration
- Chantilly
- Fresh raspberries
- Raspberry coulis
Instructions
Make the limoncello syrup
- Combine the water with sugar and lemon zest and bring to a boil for 2 minutes. Remove from the stove and add the limoncello.
Make the tiramisu mixture
- Whip the mascarpone and the cream together until fluffy. Add the limoncello and refrigerate.
- Use a planetary mixer to whip the egg, egg yolk, sugar and lemon juice to obtain a creamy texture like a sabayon.Gently combine the whipped mascarpone cream and sabayon together.
Layer the tiramisu
- Dip the boudoirs rapidly into the limoncello syrup and arrange on the bottom of the jars.
- Cover the boudoirs with mascarpone cream to make a thick layer.Add another layer of boudoir and finish with the remaining mascarpone cream. Refrigerate for 3 hours.
- Decorate the tiramisu with chantilly, raspberry coulis and fresh raspberries.
