Limoncello Tiramisu Cake

Tiramisu Místè Limoncello taart
A wonderfully fresh and airy cake. Delicious as a treat, but also extremely tasty as a dessert.


  • 100ml Místè Limoncello
  • 300ml Whipped cream
  • 250gr Mascarpone
  • 200gr Greek yogurt
  • 2 Packs of lady fingers
  • 2 Lemons
  • 3 tsp sugar
  • 6 tbsp icing sugar
  • 4 tbsp lemon curd
  • 1 Bag of whisk fix
  • Box / bag of sliced almonds

Persons: 8
Preparation time: 30 min + 3 hours cooling

Preparation method

Heat 100 ml Limoncello with the juice of the 2 lemons and 3 tsp sugar in a pan and let it simmer for 5 minutes. Then pour it into a flat dish and let it cool down.

Whisk 250g mascarpone loose with greek yogurt and 4 tbsp lemon curd.

Mix in another bowl the 300 ml whipped cream with the whipping fix and the 6 tbsp icing sugar until stiff.

Carefully mix the whipped cream through the Mascarpone mixture with a spatula (do not stir too hard, it should remain fluffy).

Dip the lady fingers 1 for 1 in the limoncello mixture for 3 seconds and place them in a springform pan (covering the whole shap).

Now put a thick layer of the mascarpone mixture over the lady fingers. Repeat this step again so that you end up with a thick coat of mascarpone.

Let the cake stiffen in the fridge for at least 3 hours.

Before serving, finish the cake with some shaved almonds (briefly toast in the frying pan and let it cool before sprinkling them over the cake).

Buon Appetito

Share this recipe via:
Share on facebook
Share on twitter
Share on whatsapp