Maximum Living Limoncello Tiramisu di Capri


Maximum Living Limoncello Tiramisu di Capri

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This isn't your everyday tiramisu... It's sweet, tart, creamy and amazing!


  • 16oz mascarpone cheese, softened

  • 1 cup heavy cream

  • 6 lemons (for juice and zest)

  • 2 tablespoons fresh lemon zest

  • 1 cup lemon curd

  • ½ cup confectioners’ sugar

  • 1 ½ cups Limoncello

  • ¾ cups fresh lemon juice

  • 1 cup water

  • ⅓ cup sugar

  • 40 ladyfingers (Savoiardi)

  • 13x9 inch glass dish


  • In a large bowl, mix 16oz mascarpone cheese, 1 tablespoon fresh lemon zest, 1 cup lemon curd, ½ cup confectioners’ sugar, 1 cup heavy cream, ½ cup Limoncello. Blend until smooth with soft peaks, then set aside.

  • In a saucepan, heat remaining Limoncello, ¾ cup fresh lemon juice. 1 cup of water.

  • Gently pour in ⅓ cup of sugar, stirring until dissolved.

  • Let mixture cool slightly, then pour into a small pan no deeper than ¼ inch.

  • Take each ladyfinger and roll into sauce, and quickly remove it so it doesn’t fall apart, placing them side by side in the 13x9 glass dish, fitting tightly.

  • Spoon half of the lemon cream mixture over the top of the ladyfingers, completely covering all corners.

  • Repeat process with ladyfingers and lemon cream one more time, then gently sprinkle remaining lemon zest over the top.

  • Cover glass dish with plastic wrap and cool for no less than 6 hours.