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Limoncello Cake Recipe or Lemon Tiramisu
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Limoncello Cake Recipe or Lemon Tiramisu

This no bake Limoncello cake recipe makes the perfect summer dessert for all the lemon lovers of the World ! Limoncello soaked lady fingers + whipped mascarpone cheese drizzled with wild honey!
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Author Florentina


  • 14 oz lady fingers
  • 1 lb Mascarpone cheese
  • 1.5 c whipped cream homemade
  • 4 large egg yolks organic grass fed
  • 4 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 c Italian Limoncello or 1 c lemon juice + 3 tbsp honey
  • zest from 1 lemon
  • 1 slice small lemon thinly
  • 5 tbsp raw honey
  • edible flowers for garnish
  • 2 tbsp mint leaves for garnish (optional)


  • In the bowl of a mixer or using a hand held mixer cream the egg yolks and sugar together until fluffy.
  • Add the vanilla extract and Start adding in the mascarpone cheese by spoonfuls until incorporated.
  • Add the whipped cream and half of the lemon zest to the whipped mascarpone mixture. Using a spatula fold them together.
  • Get a 9" salad plate ready and place it on top of a larger flat plate.
  • Use the ring part of a 9" spring form pan to place around the salad plate.
  • Pour the Limoncello in a small bowl and mix it with 2 tablespoon of lemon juice. Or If using just Lemon juice instead, make sure to whisk it well together with the honey.
  • Start to gently dip each ladyfinger in the Limoncello or lemon juice mix, and layer them on the bottom of the plate. Break them in half where needed.
  • Drizzle lightly with some honey on top.
  • Spread half of the whipped mascarpone filling on top of the ladyfingers.
  • Repeat with the remaining half of the lady fingers and spoon the other half of the mascarpone filling.
  • Sprinkle the top with the remaining lemon zest and cover with plastic wrap. Refrigerate for a couple of hours until set or overnight.
  • Just before serving, discard the plastic wrap and remove the spring form pan ring from around the Limoncello cake.
  • Drizzle the top of the Limoncello cake with some more wild honey all over the top and garnish with edible flowers and a few leaves of fresh mint for contrast. Enjoy chilled!