Limoncello Tiramisu Cups (Printable Copy)

No-bake cups with lemon mascarpone cream and limoncello-soaked ladyfingers, perfect for summer.

# What You Need:

→ Cream Layer

01 - 1 cup mascarpone cheese, chilled
02 - 3/4 cup plus 1 tablespoon heavy cream, cold
03 - 1/3 cup granulated sugar
04 - Zest of 1 lemon
05 - 1 teaspoon pure vanilla extract

→ Limoncello Syrup

06 - 1/2 cup limoncello liqueur
07 - 1/4 cup fresh lemon juice
08 - 1/4 cup water
09 - 1 tablespoon granulated sugar

→ Base & Assembly

10 - 18 ladyfinger biscuits (savoiardi)
11 - Lemon zest for garnish
12 - Fresh mint leaves for garnish (optional)

# How to Make:

01 - In a small bowl, combine limoncello, lemon juice, water, and 1 tablespoon sugar. Stir until sugar dissolves completely. Set aside.
02 - In a mixing bowl, whip the cold heavy cream with the sugar and vanilla extract until soft peaks form. Gently fold in the mascarpone and lemon zest until smooth and creamy, taking care not to overmix.
03 - Break each ladyfinger into 2–3 pieces sized to fit your serving glasses (approximately 8 ounces each). Quickly dip ladyfingers one at a time into the limoncello syrup, using only a brief dip rather than full soaking.
04 - Layer the bottom of each glass with dipped ladyfingers. Spoon a generous portion of mascarpone cream over the ladyfingers. Repeat with another layer of syrup-dipped ladyfingers and finish with a final layer of mascarpone cream.
05 - Cover and refrigerate for at least 2 hours to allow the dessert to set and chill thoroughly.
06 - Just before serving, garnish with extra lemon zest and fresh mint leaves if desired.

# Expert Advice:

01 -
  • No oven required, which means your kitchen stays cool and you're not stressed about timing.
  • The limoncello syrup cuts through the richness of mascarpone in a way that feels like pure sunshine in a glass.
  • You can make these up to a day ahead, so there's zero pressure on the day you're serving them.
02 -
  • Don't let those ladyfingers soak—a quick dip is genuinely all they need, otherwise they turn to mush and the whole thing becomes a puddle.
  • If your mascarpone is warm or at room temperature, it will separate and become grainy when you fold it in; cold is absolutely non-negotiable.
03 -
  • Measure your glasses before you start assembling so you know exactly how much filling each one needs and you don't end up with wobbly proportions.
  • If you're making these for a crowd, assemble them in batches rather than all at once so the ladyfingers stay in better condition and the cream stays cold.
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