Imagine a tiramisu that’s taken a summer holiday on the Amalfi Coast. That’s Nigella’s Limoncello Tiramisu. It’s bright, zingy and utterly intoxicating-figuratively and literally. Instead of espresso and cocoa, this version swaps in sunshine: lemon zest, sweet and boozy limoncello and clouds of mascarpone.
The first time I made this, it was for a dinner party that teetered on disaster. My oven had gone rogue, the mains were late and I was one wine-glass away from weeping. But dessert saved the day. When I brought this out-layers of golden sponge fingers soaked in limoncello, enveloped in mascarpone cream-everything softened. Someone actually said, ’I”d bathe in this”. I can’t say I disagreed.
This dessert is unapologetically indulgent and doesn’t pretend to be anything other than a celebration. If you love lemon, if you dream of Italy or if you just want to wow without worrying about your piping skills. this is for you.
Nigella Limoncello Tiramisu Recipe
Ingredients Needed
Let me break it down for you, pantry-style.
For The Syrup And Soaking
- 200 ml boiling water. Hot enough to dissolve sugar and your worries.
- 100 g caster sugar. Sweetness to balance the sharp citrus.
- 100 ml limoncello – Go for the real stuff if you can. I once used a homemade bottle gifted by a friend’s Nonna. Liquid gold.
- Juice of 1 lemon – Freshly squeezed. Don’t even think about the bottle.
For The Creamy Layer
- 6 large egg yolks. Rich and golden. Save the whites for meringue (or forget them like I do).
- 100 g caster sugar. Again, because life is better sweet.
- 500 g mascarpone – This is the soul of it all. Soft, silky and decadent.
For The Layering
- 200 g savoiardi biscuits (ladyfingers). Dry and spongey. They soak up joy like nothing else.
- Zest of 1 lemon. Tiny curls of sunshine on top.
I once accidentally grated in an orange instead of lemon. Not quite the same but I called it a ’citrus fusion’ and no one knew the difference.
Equipment Needed
I keep things simple and so does Nigella:
- A medium saucepan – For the syrup. I use my old enamel one; it feels somehow more trustworthy.
- Mixing bowls – One large for the cream mixture, one small for eggs and sugar.
- Electric whisk or stand mixer. Unless you’re training for a boxing match, use the electric one.
- Spatula – Because folding in mascarpone is an act of love.
- Shallow rectangular dish (approx. 23x23cm) – Transparent if you want to show off the layers.
- Zester or microplane – Essential for that final flourish of lemon zest.
You don’t need anything fancy. Just tools that feel good in your hands and a bowl that’s seen some memories.
Instructions To Make Nigella Lawson’s Limoncello Tiramisu
This is where the magic happens and honestly. it’s less ’chef’ and more “alchemist”.
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Make the syrup.
In your saucepan, combine the boiling water and sugar, stirring until dissolved. Take it off the heat, then stir in the limoncello and lemon juice. Let it cool. You’ll be tempted to sip it. I always am. Don’t. (Or at least, don’t drink it all.)
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Make the mascarpone mixture.
In a large bowl, whisk the egg yolks and sugar until pale and thick. think yellow velvet. This is where an electric mixer earns its keep. Then add the mascarpone in dollops, folding gently until smooth. No need to beat it into submission; a gentle hand yields the creamiest result.
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Assemble.
Dip each ladyfinger quickly into the syrup. just a second or two. If you soak too long, they turn into lemon mush. Lay them in a single layer in your dish. Then spread half the mascarpone mixture on top. Repeat with another layer of dipped biscuits and finish with the rest of the mascarpone.
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Chill.
Cover and refrigerate for at least 6 hours, though overnight is best. It sets like a dream. Just before serving, scatter over the lemon zest. I’ve even added a little extra limoncello drizzle on top. No regrets.
That’s it. No baking. No fuss. Just layers of joy that come together with shocking ease.
What I Learnt
Every time I make this, I’m reminded of a few things.
One: Limoncello doesn’t just taste like lemons. It tastes like Italian sunshine, like catching the last golden hour of the day.
Two: Desserts don’t have to be complicated to be impressive. The elegance here is in the balance-sweet, sour, creamy, boozy.
Three: People remember how food makes them feel. No one recalls the slightly uneven ladyfinger layer. They remember the laughter and the empty plates.
I once made this for my parents and my dad-who is deeply suspicious of anything that isn’t chocolate-asked for seconds. That’s high praise in my book.
FAQs
Can I Make Nigella’s Limoncello Tiramisu Ahead Of Time?
Yes, absolutely! In fact, making it a day or two ahead of time gives all the flavors a chance to meld together, making it even more delicious. Just make sure to keep it in the fridge until you’re ready to serve.
What’s The Best Type Of Limoncello To Use In Nigella’s Tiramisu Recipe?
For the best results, go for a good quality limoncello, preferably one that’s smooth and not overly sweet. You don’t need the priciest bottle, but a mid-range brand will make all the difference!
Can I Substitute The Mascarpone With Something Else If I Can’t Find It?
You can try a cream cheese and heavy cream mixture if you’re in a pinch, but it won’t be quite the same as mascarpone’s rich, creamy texture. If you’re going dairy-free, there are plant-based mascarpone options available that work pretty well!
