Limoncello tiramisu is a fresh lemony twist on traditional tiramisu. Unlike classic tiramisu, made using coffee-soaked ladyfingers, this lemon tiramisu is made with limoncello liqueur, lemon syrup, and zesty homemade lemon curd.
Note: I have updated my original recipe to include an even creamier mascarpone filling and a layer of luscious lemon curd on top!
With just a few key ingredients and made entirely without eggs or dairy, this is the perfect make-ahead dessert for special occasions as many elements can be prepared a few days before serving.
The intense lemon flavor of this dessert is quite fitting to the Italian translation of tiramisu meaning "pick me up"!
🧾 Ingredients
Here's everything you need to make this vegan lemon tiramisu. The homemade lemon curd, mascarpone cheese, and savoiardi cookies can be prepped beforehand:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Limoncello: An Italian lemon liqueur originating from the Amalfi coast in southern Italy. It's made by infusing lemon skins in alcohol. It's commonly served as a digestif or in desserts. It's usually readily available in supermarkets but you could also try this homemade Limoncello by Cinnamon & Coriander.
- Ladyfingers: This recipe uses homemade vegan ladyfingers to keep it eggless. You could also try these limoncello biscotti instead.
- Vegan Lemon Curd: Although you can use storebought if available, I recommend using my citrussy lemon curd recipe which uses more than a cup of fresh lemon juice, lemon zest, non-dairy milk, sugar, cornstarch, and vegan butter.
- Vegan Mascarpone: Again, you can go for storebought vegan mascarpone if available to you, or make it from scratch using my easy mascarpone recipe, which is perfect for making plant-based tiramisu. This recipe requires a double batch.
- Fresh Lemon Rind: Go for unwaxed or organic lemons to avoid nasty chemicals or pesticides seeping into the syrup.
- Vegan Heavy Cream: This is an optional topping, if you can't find plant-based cream try my vegan whipped cream recipe.
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🔪 Instructions
Here are step-by-step images showing how to make limoncello tiramisu vegan. The detailed printable recipe card is at the end of this page:
Step 1: Divide the lemon curd into 2 equal parts (for the filling and topping). Add the non-dairy mascarpone and half a batch of vegan lemon curd to a high-speed blender and blitz for a couple of minutes until combined. Once the mixture is smooth, stop blending and place the jug in the fridge until you're ready to assemble your tiramisu.
Step 2: Combine the water, sugar, and lemon peels in a saucepan and bring to a simmer over medium heat. Cook for around 5 minutes, until the sugar dissolves. Remove from the heat and stir in the limoncello.
Step 3: Transfer the limoncello simple syrup to a shallow container and let it cool to room temperature.
Step 4: Quickly dunk half of the ladyfinger cookies into the limoncello mixture and arrange them in a single layer in the base of a baking dish. Cut them to size if and when needed to make an even layer of sponge fingers.
Step 5: Pour half of the chilled lemon mascarpone mixture on top and spread it using an offset spatula. Follow with a second layer of dipped ladyfingers.
Step 6: Spread the remaining lemon mascarpone cream on top, smoothing it with a spatula. Place in the fridge to chill and set for at least 4 hours, the longer it chills the more set it will be so overnight works great!
Step 7: Once the tiramisu has set, spread the remaining lemon curd on top. If your lemon curd was stored in the fridge, gently warm it over a double boiler and it will spread more easily.
Step 8: Lastly, decorate the top of the tiramisu with piped vegan heavy whipped cream and fresh lemon slices.
💭 Expert Tips
Quick dip the ladyfingers in syrup. A quick dunk on each side is more than enough for them to soak up enough syrup. If you let them sit in the syrup for longer they could become mushy and fall apart!
Cheat's mascarpone. If you don't have time to make your mascarpone from scratch, make a quick version by whipping together 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
Let the tiramisu sit overnight. Not only does this help the mascarpone cream to set nice and thick, but it also intensifies the limoncello and lemon flavors.
💬 FAQs
The majority of brands are vegan-friendly however I always recommend you check. You can find quite a lot of information about which Limoncello brands are vegan on Barnivore.com.
Absolutely - my original recipe used an electric whisk instead of a blender. Just whip the mascarpone until fluffy and add the lemon curd in 3-4 parts, whisking until combined. This works well, but I prefer the ultra-creamy texture achieved through blending.
Place it in a sealed container or wrap the baking dish well with plastic wrap so that no part of the lemon tiramisu is exposed to the air. Refrigerate for up to 3 days.
Yes, you can! To freeze, transfer the set tiramisu to an airtight container and freeze for up to a month. Defrost it on a plate in the fridge overnight before serving.
🍰 More Tiramisu Recipes
📖 Recipe
Limoncello Tiramisu (no eggs, no dairy)
Equipment
Ingredients
Prep Ahead (1-3 days in advance)
- 24 (¾ batch) vegan ladyfingers *see note 1
- 2 batches (750 g) vegan mascarpone *see note 2
- 1 batch (580 g) vegan lemon curd
Limoncello Soak
- 120 ml (½ cup) water
- 80 g (⅖ cup) granulated sugar
- 1 large lemon rind only
- 120 ml (⅓ cup) limoncello or lemon juice
Topping (optional)
- 1 batch vegan whipped cream
- lemon slices
Instructions
- Prep ahead: Make the vegan mascarpone, vegan ladyfingers, and vegan lemon curd up to 1-3 days ahead of time. Divide the lemon curd into 2 parts (half for the filling and half for the topping).
- Lemon mascarpone: Add the vegan mascarpone and half of the lemon curd to a high-speed blender and blitz for a couple of minutes until combined. Once the mixture is smooth, stop blending and place the jug in the fridge until you're ready to assemble your tiramisu.
- Limoncello soak: Combine the water, sugar, and lemon rind in a saucepan and simmer over medium heat. Cook for around 5 minutes, until the sugar dissolves. Remove from the heat and stir in the limoncello.
- Transfer the limoncello syrup to a shallow container and let it cool to room temperature.
- Assemble: Quickly dunk half of the ladyfinger cookies into the limoncello mixture and arrange them in a single layer in the base of a baking dish (I use a 10.5"x7.5" ceramic dish). Cut them to size if and when needed to make an even layer of sponge fingers.
- Pour half the chilled lemon mascarpone mixture on top and spread it using an offset spatula. Follow with a second layer of dipped ladyfingers.
- Spread the remaining lemon mascarpone cream on top, smoothing it with a spatula.
- Chill: Place in the fridge to chill and set for at least 4 hours, the longer it chills the more set it will be so overnight works great!
- Garnish: Once the tiramisu has set, spread the second half of lemon curd on top. If your lemon curd is chilled, gently warm it over a double boiler and it will spread more easily.
- Decorate the top of the tiramisu with piped vegan heavy whipped cream and fresh lemon slices.
- Storage: Place it in a sealed container or wrap the baking dish well with plastic wrap so that no part of the lemon tiramisu is exposed to the air. Refrigerate for up to 3 days.
Notes
- Vegan Ladyfingers: The recipe uses 24 cookies, but I recommend making a full batch of 32 in case you need extra.
- Vegan Mascarpone: If you don't have time to make your mascarpone from scratch, make a quick version by whipping together 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
- Make a small batch of tiramisu by reducing the recipe. For an 8"x8" pan reduce the recipe to ¾ (this will feed around 10 people), or for a loaf pan version (feeds 5-6), cut the recipe in half.
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