Limoncello tiramisu or lemon trifle

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Serves: 6

By Jennster



  • 5 tbsp caster sugar

  • 1 tbsp dark chocolate to decorate

  • 250g mascarpone cheese

  • 175g sponge fingers

  • 300ml limoncello

  • 75ml Grand Marnier or Cointreau or Limoncello

  • 568ml double cream


1 Put the cream, mascarpone, sugar and liqueur in a large bowl and whisk together until the consistency of thickly whipped cream.
2 Get serving dish ready, and put the limoncello into a shallow dish and dip in a few sponge fingers at a time until they are soaked but not soggy. Use half the fingers, and then spread with half the cream mixture. Repeat, ending with the cream mixture.

  1. Cover and chill for a few hours. It can be kept for up to 2 days. Dust with cocoa powder and grated chocolate.

Additional Information

  • Kids can help

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Egg Free

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