Limoncello Tiramisu Cups

Imagine the sun-drenched Amalfi Coast, where lemon groves cascade down cliffsides and the air is perfumed with citrus. This Limoncello Tiramisu brings that Mediterranean magic to your table—a luminous reimagining of Italy's beloved classic. Instead of coffee and cocoa, we celebrate the brightness of limoncello and fresh lemon zest, creating layers of creamy mascarpone bliss nestled between delicate, liqueur-kissed ladyfingers. It's a dessert that whispers of summer evenings and la dolce vita, yet requires no baking and just 25 minutes of hands-on time. Whether you're hosting a dinner party or simply treating yourself, these elegant individual cups deliver sophistication in every spoonful.

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The magic of this dessert lies in the balance between tangy limoncello syrup and the rich, velvety mascarpone cream. Each layer tells a story: the savoiardi biscuits soak up just enough citrus-spiked syrup to become tender without losing their structure, while the whipped mascarpone—lightened with cream and brightened with fresh lemon zest—provides clouds of creamy contrast. The result is a dessert that feels both indulgent and refreshing, making it the perfect finale to a summer meal or a delightful year-round treat when you crave something special.

Ingredients

• Cream Layer: 250 g (1 cup) mascarpone cheese, chilled; 200 ml (3/4 cup + 1 tbsp) heavy cream, cold; 80 g (1/3 cup) granulated sugar; Zest of 1 lemon; 1 tsp pure vanilla extract
• Limoncello Syrup: 120 ml (1/2 cup) limoncello liqueur; 60 ml (1/4 cup) fresh lemon juice; 60 ml (1/4 cup) water; 1 tbsp granulated sugar
• Base & Assembly: 150 g (about 18) ladyfinger biscuits (savoiardi); Lemon zest, for garnish; Fresh mint leaves (optional), for garnish

Instructions

Step 1: Prepare the limoncello syrup

In a small bowl, combine limoncello, lemon juice, water, and 1 tbsp sugar. Stir until sugar dissolves. Set aside.

Step 2: Make the mascarpone cream

In a mixing bowl, whip the cold heavy cream with the sugar and vanilla extract until soft peaks form. Gently fold in the mascarpone and lemon zest until smooth and creamy; do not overmix.

Step 3: Assemble the cups

Break each ladyfinger into 2–3 pieces to fit your serving glasses (about 250 ml/8 oz each). Quickly dip ladyfingers, one at a time, into the limoncello syrup (do not soak; a quick dip is enough).

Step 4: Layer the dessert

Layer the bottom of each glass with dipped ladyfingers. Spoon a generous layer of mascarpone cream over the ladyfingers. Repeat with another layer of syrup-dipped ladyfingers and finish with a final layer of mascarpone cream.

Step 5: Chill

Cover and refrigerate for at least 2 hours to set and chill.

Step 6: Garnish and serve

Just before serving, garnish with extra lemon zest and fresh mint leaves if desired.

Zusatztipps für die Zubereitung

Success with this recipe comes down to a few key techniques. First, ensure your mascarpone and heavy cream are well-chilled before whipping—cold ingredients create the most stable, fluffy cream. When dipping the ladyfingers, work quickly and confidently: a brief dip of 1-2 seconds per side is perfect. Over-soaking will cause them to disintegrate and make your layers soggy. When folding the mascarpone into the whipped cream, use gentle strokes to maintain the airiness—overmixing deflates the cream and creates a dense texture. Use an electric mixer or hand whisk for best results, and have your mixing bowls, measuring cups and spoons, and 6 individual serving glasses ready before you begin. The 2-hour chilling time isn't optional; it allows the flavors to meld and the layers to set properly, creating that signature tiramisu texture.

Varianten und Anpassungen

This recipe is wonderfully adaptable to different tastes and dietary needs. For a non-alcoholic version, substitute the limoncello with a homemade lemon syrup made from equal parts lemon juice and simple syrup—you'll still get that bright citrus flavor without the alcohol. If you want to intensify the lemon experience, try adding a thin layer of lemon curd between the mascarpone and ladyfingers. For a mixed berry variation, fold a handful of crushed fresh raspberries or blueberries into the cream. You can also experiment with different citrus: substitute half the lemon zest with orange or lime zest for a more complex flavor profile. If serving guests with gluten sensitivities, look for gluten-free ladyfinger alternatives, though note that texture may vary slightly.

Serviervorschläge

These limoncello tiramisu cups shine as an elegant dessert for summer dinner parties, garden gatherings, or al fresco meals. Serve them chilled in clear glass cups or tumblers to showcase the beautiful layers. The fresh mint garnish adds a pop of color and a subtle aromatic contrast to the lemon. Pair these cups with a chilled glass of Prosecco, a sweet Moscato d'Asti, or even a small digestif of limoncello for a truly Italian experience. They're also perfect for brunch occasions—lighter than traditional desserts yet still indulgent. For an extra-special presentation, serve on small dessert plates with a delicate almond biscotti on the side. These cups can be prepared up to 1 day in advance, making them ideal for stress-free entertaining.

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This Limoncello Tiramisu is more than just a dessert—it's a celebration of Italian sunshine captured in a glass. With its no-bake ease, make-ahead convenience, and stunning presentation, it proves that impressive doesn't have to mean complicated. Each spoonful delivers the perfect balance of creamy mascarpone, citrus-soaked ladyfingers, and bright lemon zest, creating a dessert that's both comforting and refreshing. Whether you're entertaining guests or simply treating yourself to something special, these elegant cups bring a taste of the Amalfi Coast to your table. Buon appetito!

Recipe FAQs

→ How long should the cups chill before serving?

They need at least 2 hours in the refrigerator to properly set and develop flavors.

→ Can I substitute limoncello in the soaking syrup?

Yes, a lemon syrup made from equal parts lemon juice and simple syrup works as a non-alcoholic alternative.

→ What texture should the mascarpone cream have?

The mascarpone cream should be smooth and creamy, gently folded with whipped cold heavy cream and lemon zest to maintain lightness.

→ How do I assemble the cups for best results?

Dip ladyfingers quickly into the syrup without soaking, layer them in cups alternated with mascarpone cream, and finish with a cream layer before chilling.

→ Can these cups be prepared ahead of time?

Yes, they can be made up to one day in advance and refrigerated until ready to serve.