Homemade Limoncello Tiramisu Cups (Printer-friendly)

Chilled dessert cups layered with limoncello-soaked ladyfingers and creamy mascarpone, garnished with lemon zest.

# What You'll Need:

→ Limoncello Syrup

01 - ½ cup limoncello liqueur
02 - ⅓ cup plus 1 tablespoon water
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon

→ Mascarpone Cream

05 - 1 cup mascarpone cheese, cold
06 - ¾ cup plus 1 tablespoon heavy cream, cold
07 - ½ cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon

→ Assembly

10 - 20 to 24 ladyfinger biscuits (savoiardi), cut to fit cups
11 - Lemon zest, for garnish
12 - White chocolate curls or shavings, for garnish (optional)

# How To Make It:

01 - In a small saucepan, combine limoncello, water, granulated sugar, and lemon zest. Heat over medium heat, stirring until sugar dissolves completely. Remove from heat and let cool to room temperature.
02 - In a large bowl, beat mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy. Avoid overbeating to maintain proper texture.
03 - Dip ladyfingers briefly into the cooled limoncello syrup, ensuring they absorb liquid without becoming soggy. Work efficiently to maintain proper consistency.
04 - Arrange a layer of soaked ladyfingers at the bottom of each individual serving cup.
05 - Spoon or pipe a layer of mascarpone cream over the ladyfingers, distributing evenly across each cup.
06 - Repeat layering with another round of soaked ladyfingers and mascarpone cream until cups are filled, finishing with a layer of cream on top.
07 - Cover and refrigerate for at least 3 hours or overnight to allow flavors to meld and achieve optimal texture.
08 - Just before serving, garnish each cup with fresh lemon zest and optional white chocolate curls. Serve well chilled.

# Expert Tips:

01 -
  • It tastes fancy but comes together in less than half an hour, no oven required.
  • The limoncello syrup hits that perfect balance between bright and boozy without overwhelming the cream.
  • Individual cups mean less fussing and everyone gets their own elegant moment at dessert time.
02 -
  • Overbeating the mascarpone mixture turns it grainy and splits apart—it only needs about a minute or two of beating until it's fluffy, then stop.
  • The syrup must be completely cool before you dip the ladyfingers or the heat will soften them too much and they'll disintegrate instead of staying structured.
03 -
  • If you can't find savoiardi ladyfingers, use thin pound cake cut into strips—it's sturdier and soaks up the syrup beautifully without falling apart.
  • Make a non-alcoholic version by replacing the limoncello with fresh lemon juice and adding an extra tablespoon of lemon zest for that same brightness.
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