Limoncello Tiramisu Recipe | Easy Cello Tiramisu
Tiramisu, but make it Cello. 🍋
Traditional tiramisu is one of Italy’s most famous desserts, known for layers of coffee-soaked savoiardi, mascarpone and cocoa. But if you’re looking for a fresh twist on the classic, this limoncello tiramisu recipe swaps the coffee flavours for creamy lemon, white chocolate and Drink Cello.
Our Cello Tiramisu combines savoiardi dipped in crema di limoncello with a rich mascarpone and double cream filling, finished with grated lemon and white chocolate.
It’s creamy, indulgent and surprisingly simple to make.
What Is Limoncello Tiramisu?
Limoncello tiramisu is a citrus-inspired variation of traditional Italian tiramisu.
Instead of dipping the savoiardi in coffee, they’re soaked in limoncello, bringing lemon flavour into every layer of the dessert.
For our version, we’re using Drink Cello, our Scottish-made crema di limoncello. Unlike traditional clear limoncello, Cello has a smooth, creamy texture, which makes it particularly well suited to desserts.
The result is a tiramisu that’s rich and creamy but balanced by fresh lemon throughout.
Cello Tiramisu Ingredients
To make your own Cello Tiramisu, you’ll need:
- Savoiardi (ladyfingers)
- Drink Cello crema di limoncello
- Mascarpone
- Double cream
- White chocolate
- Fresh lemon
That’s it. Just a handful of ingredients and no baking required.
How to Make Cello Tiramisu
1. Make the mascarpone filling
Add the mascarpone and double cream to a bowl and mix until smooth and thick enough to create your tiramisu layers.
You want the mixture to remain light and creamy rather than over-whipped.
2. Dip the savoiardi in Cello
Pour some chilled Drink Cello into a shallow dish.
Quickly dip each savoiardo into the Cello before placing it into the bottom of your serving dish.
Don’t leave the biscuits soaking for too long. You want them to absorb the creamy limoncello while still retaining enough structure to hold the dessert together.
3. Add your first layer
Once the base is covered with Cello-dipped savoiardi, spread a generous layer of the mascarpone and cream mixture over the top.
Grate over some fresh lemon zest and white chocolate.
The lemon adds freshness while the white chocolate complements the creamy limoncello.
4. Repeat
Add another layer of savoiardi dipped in Cello, followed by another layer of mascarpone and cream.
Continue layering until you reach the top of your dish.
5. Finish with lemon and white chocolate
Finish the top with grated white chocolate and fresh lemon zest.
Then place your Cello Tiramisu in the fridge and allow it to chill before serving.
Giving it time in the fridge allows the layers to settle and the flavours to come together.
Why Crema di Limoncello Works in Tiramisu
Traditional tiramisu gets much of its flavour from the combination of coffee and mascarpone.
With Cello Tiramisu, we’re taking the same idea in a completely different direction.
The creamy texture of crema di limoncello works naturally alongside mascarpone and double cream, while its lemon flavour cuts through the richness of the dessert.
Add fresh lemon and white chocolate and you’ve got a dessert that’s indulgent without losing that unmistakable citrus flavour.
Can You Make Limoncello Tiramisu Ahead of Time?
Yes. In fact, tiramisu is a great dessert to prepare ahead of time.
Once assembled, keep your Cello Tiramisu refrigerated until you’re ready to serve it. Chilling gives the savoiardi time to soften and absorb the flavours from the surrounding layers.
That makes it ideal for dinner parties, celebrations or any occasion where you’d rather have dessert prepared before your guests arrive.
A Different Way to Enjoy Crema di Limoncello
Crema di limoncello doesn’t have to stay in the glass.
Drink Cello can be enjoyed chilled on its own, poured over ice, mixed into creamy cocktails or used to add a lemon twist to desserts like this one.
Our Cello Tiramisu brings together two Italian favourites in one dessert: tiramisu and crema di limoncello.
Savoiardi dipped in Cello. Creamy mascarpone. Fresh lemon. White chocolate.
Layer it up, leave it to chill and serve.
Drink it. Dessert it. Cello it. 🍋