Easy Limoncello Tiramisu (No-Bake, Creamy, Bright, and Make-Ahead)

This is my “I want dessert, but I’m not turning on the oven” recipe. It’s creamy like classic tiramisu, but brighter and lighter—more lemon, no coffee, and somehow it still feels fancy even though it’s mostly mixing and layering.

I usually make this during my daughter’s nap because it’s quiet, quick, and the fridge does the hard work. Last time I made it, my husband kept opening the fridge like it was going to magically set faster if he checked it enough. (It didn’t. But it was very funny.)

Heads up: This version uses limoncello, so it contains alcohol.

Why This Recipe Works

• No-bake and low-stress: Mix, layer, chill. That’s it.
• Fluffy but sliceable: Whipped cream + mascarpone makes a stable cream that holds its shape.
• Bright lemon flavor: Limoncello + fresh zest + lemon curd gives that “sunny” citrus punch.
• Perfect texture (not soggy): Quick-dipped ladyfingers soften just enough without turning mushy.
• Make-ahead friendly: It tastes even better the next day.

What You’ll Need

For the Cream Layer

• 16 oz (454 g) mascarpone cheese, cold
• 1 cup (240 ml) heavy whipping cream, cold
• 1/2 cup (60 g) powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• Zest of 2 lemons
• 2 Tbsp fresh lemon juice
• Pinch of salt

For the Limoncello Dip (Alcohol)

• 1/2 cup (120 ml) limoncello
• 1/2 cup (120 ml) whole milk (2% works too)

For Layering

• 7–9 oz (200–250 g) ladyfingers (savoiardi)
• 1/2 to 3/4 cup lemon curd (store-bought is totally fine)

For the Top

• Extra lemon zest
• Optional: thin lemon slices (for serving), white chocolate curls, crushed pistachios, or a tiny sprinkle of poppy seeds

Personal note: If I’m making this for guests, I always use lemon curd. It adds that “bakery lemon” flavor with basically zero extra effort.

Step-by-Step Instructions

1) Make the Dip

In a shallow bowl, whisk together limoncello + milk.

Quick tip: This smells like vacation. Try not to “taste test” it five times. Or do. I’m not judging.

2) Whip the Cream

In a mixing bowl, whip the cold heavy cream to stiff peaks (it should hold its shape and not slump).

3) Mix the Mascarpone Filling

In a separate bowl, gently mix mascarpone, powdered sugar, vanilla, lemon zest, lemon juice, and salt just until smooth.

Then fold the whipped cream into the mascarpone mixture in two additions until fluffy.

Personal note: Mascarpone can turn grainy if you beat it too hard. I keep this step gentle—like “stirring while listening for toddler footsteps” gentle.

4) Dip + Layer (Fast Dip!)

Use an 8×8-inch dish (or similar).

Quickly dip each ladyfinger 1 second per side (seriously quick), then place in a single layer in the bottom of the dish.

Spread half of the cream over the ladyfingers. Dollop lemon curd over the cream and swirl lightly with a knife (don’t fully mix—those pretty ribbons are the best part).

Repeat with a second layer of quick-dipped ladyfingers, then spread the remaining cream on top.

5) Chill

Cover and refrigerate for at least 6 hours, ideally overnight.

Real-life truth: Overnight is the move. Every time I cut it early, it’s delicious but a little softer and messier. Overnight gives you those clean, satisfying slices.

6) Finish and Serve

Right before serving, top with extra lemon zest and any toppings you love.

Kid-Friendly (No Alcohol) Option

If you want a version that’s safe for kids, swap the limoncello dip for this simple lemon dip:

• 1/2 cup milk
• 2 Tbsp lemon juice
• 2 Tbsp simple syrup (or 1–2 Tbsp honey)

It still tastes lemony and bright—just without the alcohol.

How to Store

• Refrigerate: Cover tightly and store for up to 3–4 days.
• Freeze: You can freeze it for up to 1 month, but the texture is slightly less dreamy after thawing. Thaw overnight in the fridge.

Benefits of This Recipe

• No oven, no stress
• Big “wow” factor for guests
• Make-ahead dessert that actually improves overnight
• Bright, fresh lemon flavor that feels lighter than classic tiramisu
• Easy to customize with toppings and fruit

Common Mistakes to Avoid

• Over-soaking the ladyfingers: The #1 tiramisu tragedy. Keep it to 1 second per side.
• Overmixing mascarpone: Mix gently so it stays smooth and creamy.
• Not chilling long enough: It needs time to set for clean slices.
• Too much lemon juice in the cream: Zest gives big lemon flavor without loosening the texture.

Variations You Can Try

• Strawberry Limoncello Tiramisu: Add sliced strawberries between layers.
• Blueberry Lemon: Swirl blueberry jam with lemon curd for a pretty marbled look.
• Coconut Lemon: Add 1/2 tsp coconut extract + toasted coconut on top.
• Extra boozy: Add 1–2 Tbsp limoncello into the cream (don’t overdo it or it can loosen).

FAQ

Can I make this without lemon curd?

Yes. It’ll still be delicious—just a little less “lemon dessert” and more “lemon-cream tiramisu.” Add extra zest to boost flavor.

What if I can’t find mascarpone?

Full-fat cream cheese works in a pinch. Let it soften slightly and mix until smooth first. It’ll be a little tangier, but still really good with lemon.

Can I make it in a 9×13 pan?

Yes—double the recipe for a full 9×13.

Is the alcohol cooked out?

No. This is no-bake, so the alcohol remains. Use the kid-friendly dip option if needed.

Wrapping Up

This limoncello tiramisu is the kind of dessert that makes you look like you tried way harder than you actually did. It’s creamy, bright, chilled, and perfect after a heavier meal—or honestly straight from the fridge when you’re doing the “clean up the kitchen but I deserve a bite” routine.