Mary Berry Limoncello Tiramisu Recipe

Name: Mary Berry Limoncello Tiramisu Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 250g savoiardi (sponge fingers / ladyfingers); 150ml water; 80g caster sugar; Finely grated zest of 2 lemons; 3 tbsp lemon juice (about 1 lemon); 120ml limoncello (see notes for alcohol-free); 300ml double cream (heavy cream); 80g icing sugar, sifted; 1 tsp vanilla extract; 500g mascarpone, cold; 2 tbsp limoncello (optional, for the cream); 150g lemon curd (optional, for swirling between layers); White chocolate curls or shavings, to finish (optional); Pistachios, roughly chopped, to finish (optional); Extra lemon zest, to finish

This bright, lemony twist on tiramisu is a no-bake dessert layered with limoncello-soaked sponge fingers and a silky mascarpone cream. It’s light yet luxurious, with a fresh citrus perfume and a soft, spoonable set that slices neatly once chilled. The method is beginner-friendly with a few key tips for keeping the cream thick and the biscuits perfectly soaked. Total time is about 30 minutes of hands-on prep, plus at least 6 hours chilling.

Ingredients

For the limoncello lemon syrup

150ml water
80g caster sugar
Finely grated zest of 1 lemon
3 tbsp lemon juice (about 1 lemon)
120ml limoncello

For the mascarpone filling

300ml double cream (heavy cream), cold
80g icing sugar, sifted
1 tsp vanilla extract
500g mascarpone, cold
Finely grated zest of 1 lemon
2 tbsp limoncello (optional, for extra flavour)
Pinch of fine salt (optional, but lovely for balance)

For layering and finishing

250g savoiardi (sponge fingers / ladyfingers)
150g lemon curd (optional, for swirling)
Extra lemon zest, to finish
White chocolate curls or shavings (optional)
Chopped pistachios (optional)

How to Make Mary Berry Limoncello Tiramisu Recipe

Prepare the oven: This is a no-bake dessert, but for a slightly neater slice you can dry the sponge fingers first. Preheat the oven to 160°C or 140°C fan and line a baking tray.
Bake (optional): Arrange the sponge fingers on the tray and bake for 5 minutes to lightly dry them out. They should not colour.
Cool: Remove the tray and let the sponge fingers cool completely while you make the syrup and filling.
Make the lemon syrup: Put the water, caster sugar, lemon zest, and lemon juice in a small saucepan. Warm gently, stirring until the sugar dissolves, then simmer for 1 minute. Pour into a shallow bowl and leave to cool, then stir in the limoncello.
Whip the cream: In a large bowl, whisk the double cream, icing sugar, and vanilla to soft peaks. Stop as soon as it holds its shape. Over-whipping makes folding harder.
Mix the mascarpone filling: Add the cold mascarpone, lemon zest, and optional limoncello to the whipped cream. Fold gently with a spatula until thick, smooth, and spoonable. If it loosens at first, keep folding briefly and it will usually come back together.
Assemble the first layer: Use a 23cm square dish or a similar medium serving dish. Dip each sponge finger quickly into the syrup (about 1 second per side) and arrange in a snug layer. Spread over half the mascarpone cream. Dot over a few spoonfuls of lemon curd and lightly swirl, if using.
Assemble the second layer: Repeat with another layer of dipped sponge fingers, then spread over the remaining mascarpone cream. Smooth the top.
Chill to set: Cover and refrigerate for at least 6 hours, ideally overnight. This gives the biscuits time to soften properly and the filling time to firm up.
Finish and serve: Just before serving, scatter over extra lemon zest and your chosen toppings (white chocolate and pistachios are lovely). Spoon into bowls or slice into squares.

Tips

How do I stop the tiramisu from turning soggy?

Dip the sponge fingers very quickly and use a shallow bowl so you can control the soak. If you like a firmer set, use the optional 5-minute oven dry-out first, and always chill for the full time.

Why is my mascarpone filling runny?

The usual culprit is over-mixing or warm ingredients. Keep the mascarpone and cream cold, whip only to soft peaks, then fold gently. If it’s a little loose, chill it for 30 to 45 minutes before assembling.

Can I make this alcohol-free and still keep the limoncello flavour?

Yes. Swap the limoncello for a mix of lemon juice and a splash of orange juice, or use a lemon cordial diluted with water to your taste. Keep the syrup tangy rather than overly sweet so it still tastes bright and grown-up.

How far ahead can I make it?

It’s at its best made the day before. The flavour mellows, the layers settle, and it slices more neatly after an overnight rest.

Serving Suggestions

Serve straight from the fridge with fresh raspberries or strawberries.
Add a spoonful of lemon curd on the side for extra zing.
Pair with espresso, Earl Grey, or a chilled glass of prosecco.
Finish with white chocolate curls and pistachios for a dinner-party look.

Storage

Room temperature

Because of the dairy filling, keep it out for no more than 2 hours (less in warm weather), then return it to the fridge.

Refrigerator

Cover tightly and refrigerate for up to 3 days. The biscuits soften more over time, but the flavour stays gorgeous.

Freezing

You can freeze it, but the texture can change slightly once thawed. Freeze in a sealed container for up to 1 month. Thaw overnight in the refrigerator and finish with fresh zest and toppings just before serving.

Nutrition

Calories: 430 kcal
Carbohydrates: 41 g
Protein: 6 g
Fat: 27 g
Saturated fat: 16 g
Sodium: 120 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands and exact quantities used.

FAQs

Can I make limoncello tiramisu without raw eggs?

Yes. This version uses whipped cream and mascarpone with no raw eggs, so it’s simple and fuss-free while still tasting rich and authentic.

What can I use instead of sponge fingers (savoiardi)?

If you can’t find savoiardi, use slices of plain madeira cake or a firm plain sponge. Cut into fingers, then dip very briefly so the layers don’t collapse.

How much limoncello should I use so it doesn’t taste too strong?

120ml in the syrup gives a clear limoncello flavour without being harsh, especially after chilling. If you prefer it lighter, reduce to 80ml and top up with water or extra lemon juice.

Can I make this in individual glasses?

Absolutely. Layer dipped sponge fingers and cream into small glasses or ramekins. Chill as usual and top with lemon zest just before serving.

Why did my mascarpone mixture turn grainy?

Mascarpone can split if it’s overworked or if the cream is whipped too stiff. Start with cold ingredients, whip the cream to soft peaks, then fold gently just until smooth.