Espresso tiramisù is one of my favorite desserts to enjoy when visiting a local Italian pastry shop. But it’s also one of my favorites to make at home, especially in the summer. Why? Because it’s so incredibly easy to prepare. There’s really minimal preparation and cooking, it’s all about assembly, and making sure you have the proper ingredients. The traditional espresso tiramisù is a classic dessert from the Veneto region, although it’s served and enjoyed all over Italy.

While espresso tiramisù is the classic version, you can also step outside the norm and make tiramisù different ways, such as strawberry tiramisù, or another one of my favorites, this limoncello version. The limoncello version is a newer take from the Amalfi Coast, an area that’s bountiful in lemons and Italy’s largest limoncello producer. This dish is refreshing, light and the perfect ending to any summer meal. 

This recipe and cover image come from my second cooking, 30-Minute Italian Cookbook. Grab your copy today for easy to prepare recipes that take under 30 minutes from start to finish!

For the Tiramisù Filling

Yields one 9×11 tray that serves 8 – 10  

1 pound mascarpone cheese (no substitutions)

⅓ cup lemon curd

¼ cup limoncello liquor

1 organic lemon, zested and juiced

1 cup heavy whipping cream 

⅓ cup powdered sugar 

For the Soak 

¾ cup granulated sugar

2 organic lemons, zested and juiced 

½ cup water 

1 cup limoncello 

30 – 35 ladyfinger cookies 

To Make the Filling 

1. In a large bowl, cream together the mascarpone, lemon curd, limoncello, and the lemon juice and zest. Beat for 1 minute with the whisk attachment until well blended. Set the cream mixture aside. 
2. In another medium bowl, with the mixer speed on high and using the whisk attachment of the mixer, cream together the whipping cream and powdered sugar until stiff peaks form, about 2 to 3 minutes.
3. Using a rubber spatula, fold in the whipped cream into the mascarpone mixture, doing so gently so as not to deflate the whipped cream. Set aside.  

To Make the Soak

1. In a small saucepan add the sugar, lemon juice and zest, and water and bring mixture to a boil. Mix gently with a fork or whisk and cook for about 2 minutes, until the sugar is fully dissolved.
2. Turn off the heat and add the limoncello.

Assembly of the Tiramisù

1. Using one ladyfinger cookie at a time, gently soak the cookie in the limoncello soak for 5 to 10 seconds per side. Arrange the ladyfingers in an 9-by-11 serving dish. Continue until you have a full layer of soaked ladyfingers. You can break them in half to fit corners.
2. Scoop half the cream and spoon over the moistened ladyfingers and spread evenly all across.
3. Dip the remaining ladyfingers and arrange them over the cream. Add the remaining cream and again, spread cream evenly over the top. 
4. Enjoy immediately, or refrigerate for 1 to 2 hours to enhance the flavor.