Homemade Limoncello Tiramisu Cups (Printable)

Zesty limoncello and creamy mascarpone layered with delicate ladyfingers in chilled individual cups.

# What You'll Need:

→ Limoncello Syrup

01 - 1/2 cup limoncello liqueur
02 - 1/3 cup plus 1 tablespoon water
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon

→ Mascarpone Cream

05 - 1 cup mascarpone cheese, cold
06 - 3/4 cup plus 1 tablespoon heavy cream, cold
07 - 1/2 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)

# Step-by-Step:

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 prevent the cream from separating.
03 - Dip ladyfingers briefly into the cooled limoncello syrup, ensuring they absorb liquid without becoming oversaturated.
04 - Arrange a layer of soaked ladyfingers at the bottom of each serving cup.
05 - Spoon or pipe a layer of mascarpone cream over the ladyfinger base.
06 - Repeat layering with additional soaked ladyfingers and mascarpone cream until cups reach capacity, finishing with mascarpone cream on top.
07 - Cover cups and refrigerate for at least 3 hours or overnight to allow flavors to integrate.
08 - Before serving, garnish each cup with lemon zest and optional white chocolate curls. Serve well chilled.

# Expert Advice:

01 -
  • No oven means you can make this on the hottest day of summer without heating up your kitchen.
  • The limoncello syrup transforms the classic into something bright and unexpected, cutting through the richness in exactly the right way.
  • Individual cups feel fancy enough for company but come together faster than you'd expect.
02 -
  • Cold mascarpone is non-negotiable—room temperature mascarpone will split and ruin your cream, so pull it straight from the fridge and work quickly.
  • The ladyfingers need that syrup to taste like anything memorable, but oversoak them and they collapse into mush; a quick dip is genuinely all you need.
  • These are best served very cold, so chill your serving cups in the freezer for 10 minutes before assembly if you have time.
03 -
  • If your mascarpone is even slightly warm, place the bowl over ice water while beating to keep everything cool and prevent splitting.
  • Use a microplane zester for lemon zest—it creates fine, delicate pieces that won't taste bitter and distribute evenly throughout every bite.
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