Limoncello Tiramisu. Come and see the wonderful flavors in this dessert and it's sure to make you smile! A great alternative to the famous coffee flavored tiramisu. Make as a sheet pan or round, you decide!
Limoncello Tiramisu
Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
Servings: 10 - 12
  • 1/2 pound / 225 g unsalted butter at room temperature, 2 sticks
  • 2 cups / 400 g granulated sugar divided
  • 4 extra-large eggs at room temperature
  • 3 cups / 375 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup / 175 ml buttermilk at room temperature
  • 1 teaspoon pure vanilla extract
Lemon Filling:
  • 1 1/4 cups / 250 g granulated sugar
  • 5 tablespoons cornstarch
  • 1 1/2 cup / 350 ml cold water
  • 1/8 teaspoon salt
  • 6 large egg yolks
  • 2/3 cup / 160 ml fresh lemon juice
  • 2 tablespoons finely grated lemon zest
  • 3 tablespoons Butter.
  • 3 tablespoons limoncello.
Blueberry Filling:
  • 1 cups bag Frozen Blueberries 3 / 450 g
  • 1 1/2 Cups / 300 g sugar
  • cup Up to 1/2 /120 ml Water
  • 6 Tablespoons Cornstarch
Mascarpone Cheese Mixture
  • 12 oz / 340 g Mascarpone cheese
  • 2/3 cup / 130 g Powder Sugar
  • 4 Tablespoons Limoncello
  • 2 Tablespoons lemon Zest
  • 2 cups / 475 ml Heavy Whipping Cream
Lemon Syrup
  • 1/4 cup /60 ml Limoncello
  • 2 Tablespoons Sugar
  • 1 Tablespoon Lemon Zest.
  • You will also need 24 Sponge Lady's Fingers for the outside
Bake the cake first
  1. Preheat the oven to 350F, 180 C, Gas 4. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
  2. Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
  5. You could use any cake that is sturdy, I wanted to make sure that it held up so used pound cake.
To make the Lemon filling :
  1. In a saucepan, add sugar, cornstarch, water, salt and lemon zest. Stir until thick.
  2. Remove the pan from the heat then slowly add the yolks, stirring all the time (avoid scrambling the eggs) and return to the heat, cook for an additional 3 minutes, stirring continuously. Remove from heat.
  3. Add butter and Limoncello when removed from heat. Allow to cool completely.
Blueberry Filling:
  1. In a pan, add all the ingredients and cook until thick. Add the water gradually until it gets thick. The water amount will depend on how ‘watery’ the frozen blueberries are. Allow to cool completely.
Mascarpone Cheese Mixture
  1. Beat Mascapone & sugar until smooth
  2. Add 4 Tablespoons Limoncello, 2 Tablespoons of Lemon Zest and 2 cups Heavy Whipping Cream, beat until mixture is stiff.
Lemon Syrup
  1. Combine all the ingredients for the Limon Syrup until the sugar is dissolved.
Assemble your cake
  1. (Also used the ladyfingers as cut line for the cake.)
  2. Cut pound cake in half as there will be TWO layers. Then cut in 1" slices and place half of the cake in the bottom of Spring Form pan, wedge lady fingers around the edges of the pound cake so they are standing.
  3. Drizzle HALF Limoncello syrup over pound cake and layer with HALF blueberry filling, HALF lemon filling and 1/3 of the cheese mixture, add the other half of the cake as the next layer, and repeat with the fillings, so 2 layers of each and top with the last 1/3 of the cream cheese mixture and fresh blueberries and zested lemon.