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.
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.
Notes
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.