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With all those layers of limoncello-soaked ladyfingers, lemon curd, and non-dairy mascarpone this vegan limoncello tiramisu is a must for lemon lovers.

Homemade ladyfingers (savoiardi cookies) are quickly dipped in limoncello sugar syrup. And being the spongey consistency they are, allows them to soak in so much of that lemony flavor.

The intense lemon flavor of this dessert is quite fitting to the Italian translation of tiramisu meaning "pick me up"!

lemon tiramisu in a steel baking dish with a slice taken from it and lemon syrup in the background.Pin

This is not your traditional tiramisù recipe. It's dairy-free, eggless, and flavored with lemon and limoncello instead of the more popular espresso and Amaretto combination. If you're more of a coffee fan then this classic vegan tiramisu is for you.

Yes, it is quite the rebellious dessert, but it is rich and light all at once, and quite undetectably vegan!

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📖 Recipe Overview

  • Perfect Prep-Ahead Dessert Recipe - Most of the elements of this dessert can be made a few days in advance. This makes it the perfect dessert to prepare ahead of a dinner party or special event, where you want to save time in the kitchen!
  • Intense Fresh & Zesty Lemon Flavor - The combination of limoncello, fresh lemon juice, lemon zest, and lemon curd make this the lemoniest dessert ever! It is light, zingy, and fresh, everything you could want from a lemon dessert.
  • Smooth & Creamy Texture - The lemon curd mascarpone is whipped to an incredibly creamy consistency.

🧾 Ingredients Needed

Here's everything you need to make this vegan lemon tiramisu recipe:

ingredients for vegan limoncello tiramisu measured out in bowls on a grey surface.Pin
  • Limoncello - An Italian lemon liqueur 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 can always try your hand at homemade, this Limoncello by Cinnamon & Coriander looks amazing!
  • Vegan Lemon Curd - Although you can use storebought if available, I recommend my homemade lemon curd recipe which is made using lemons, 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.
  • Lemons - This recipe uses both fresh lemon juice and zest, so it's important to go for unwaxed or organic lemons to avoid any nasty chemicals or pesticides.
  • You can also opt to top your lemon tiramisu with some vegan whipped cream, though this is completely optional.

🥣 How To Make Limoncello Tiramisu

This vegan limoncello tiramisu is all about preparing ahead. The best thing is you can make all the different elements (ladyfingers, lemon curd, and mascarpone) up to 3 days in advance. Then it's just a case of assembling the tiramisu on the day of or the day before serving!

lemon mascarpone whisked in a bowl with an electric whisk on top and lemons in the background.Pin

Step 1: Whisk the lemon curd for 1-2 minutes until light and airy.

vegan mascarpone and lemon curd folded together in a mixing bowl with fresh lemons scattered around it.Pin

Step 2: Slowly whisk in the dairy-free mascarpone in 3-4 increments, whisking to incorporate each time.

sugar syrup in a saucepan on a grey marble surface with lemons in the background.Pin

Step 3: Heat sugar and water in a saucepan to make a sugar syrup, and whisk until the sugar dissolves.

limoncello sugar syrup in a saucepan on a marble surface.Pin

Step 4: Add in the limoncello and freshly squeezed lemon juice, and stir.

a layer of vegan ladyfingers soaked in syrup in the base of a baking pan with fresh lemons scattered around.Pin

Step 5: Dunk the ladyfinger cookies into the limoncello syrup and arrange them in a layer in the base of a baking dish.

lemon mascarpone piped into a tiramisu dish with fresh lemons scattered around it.Pin

Step 6: Pipe a layer of lemon mascarpone on top, and use an offset spatula to smooth it out in an even layer.

a layer of limoncello soaked ladyfingers on top of lemon mascarpone in a rectangular baking dish.Pin

Step 7: Add a second layer of limoncello-soaked ladyfingers.

lemon mascarpone piped into a tiramisu dish with fresh lemons scattered around it.Pin

Step 8: Add a second layer of dairy-free lemon mascarpone.

tiramisu with piped cream topping in a rectangular baking dish with fresh lemons around it.Pin

Step 9: Pipe vegan whipped cream on top of the tiramisu.

tiramisu with piped cream topping and lemon zest in a rectangular baking dish with fresh lemons around it.Pin

Step 10: Top with freshly grated lemon zest.

💬 FAQs

Is limoncello vegan?

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

How to store limoncello tiramisu?

Place it in a sealed container or wrap the baking dish really well with plastic wrap so that no part of the lemon tiramisu is exposed to the air. Refrigerate for up to 3 days.

Can you freeze limoncello tiramisu?

Absolutely You can freeze it in an airtight container for up to 3 months. Simply defrost it in the fridge overnight before serving.

a slice of vegan lemon tiramisu with whipped cream topping on a ceramic plate with lemon curd and lemons in the background.Pin

🇮🇹 More Italian-Inspired Desserts

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Limoncello Tiramisu

5 from 13 votes
PREP TIME: 40 minutes
Chilling Time: 2 hours
TOTAL TIME: 2 hours 40 minutes
Servings: 12


This easy limoncello tiramisu recipe is a vegan spin on a classic Italian dessert. It has layers of liqueur-soaked ladyfingers, with lemon curd flavored dairy-free mascarpone, whipped cream, and fresh lemon zest. I recommend making homemade ladyfingers, lemon curd, and mascarpone up to a few days in advance.


Limoncello soak

  • 118 ml (½ cup) water
  • 80 g ( cup) granulated sugar
  • 90 ml ( cup) limoncello, or lemon juice
  • 45 ml ( cup) lemon juice, roughly half a lemon, freshly squeezed



  • Prepare the vegan mascarpone, vegan ladyfingers, and vegan lemon curd up to 2-3 days ahead of time.
  • Make the lemon mascarpone: Add the lemon curd to a large mixing bowl and whisk for 1-2 minutes until smooth and fluffy. Slowly add the vegan mascarpone to the curd, in 3-4 increments, whisking between each one to incorporate it into the mixture.
    Transfer it to one large or two small piping bags and secure the tops with an elastic band - (you can skip the piping bags and just use a spoon later if preferred). Set aside in the fridge while you make the syrup.
  • Make the limoncello syrup: Add the water and sugar to a saucepan and bring to a simmer. Whisk until the sugar is dissolved and remove from the heat. Whisk in the limoncello and lemon juice.
  • Assembly: Quickly and individually dip half of the ladyfingers in the limoncello syrup, immediately arranging each one on the base of the baking dish.
    Pipe half of the lemon mascarpone in an even layer on top of the ladyfingers, then use an offset spatula to smooth out the top. You can simply spoon the mixture instead of using a piping bag if you like.
    Repeat this process with the remaining ladyfingers and lemon mascarpone so that you have 2 layers.
  • Set in the fridge: Carefully cover the baking dish with some plastic wrap and refrigerate the tiramisu for at least 2 hours, or up to 24 hours.
  • Garnish: Pipe whipped cream on top of the tiramisu and finish it off with a grating of fresh lemon zest.
  • Storage: Place in an airtight container and refrigerate. The quality is best if eaten in the first two days.


  • Alcohol-free version: Swap the limoncello for additional lemon juice.
  • Use a piping bag fitted with a medium round nozzle tip to pipe the beautiful topping for the tiramisu. 
  • 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.
  • You can also simplify the recipe further by using store-bought vegan cookies, lemon curd, and mascarpone in place of the homemade versions.


Serving: 1slice | Calories: 523kcal | Carbohydrates: 72g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.001g | Sodium: 97mg | Potassium: 47mg | Fiber: 0.01g | Sugar: 28g | Vitamin A: 0.2IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 3mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

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Recipe Rating


  1. 5 stars
    Made this, including the lady fingers from scratch. It was the lemony deliciousness I was hoping for after Christmas dinner! Can we freeze some of the left overs?

    1. Hello!

      So happy you enjoyed the recipe, and thank you for including it at your Christmas table. Absolutely, you can freeze it in an airtight container for up to 3 months. Simply defrost it in the fridge overnight before serving.

  2. 5 stars
    Made this for a Christmas desert w a twist - took some time and effort but sooo incredibly worth it! Finished the meal on a zingy, decadent high!

    1. Hi Saz,

      I'm so happy you enjoyed it, thank you for choosing this for your Christmas table!