Two Desserts To Tickle Your Taste Buds: Limoncello Tiramisu and Strawberry Pecan Cake

Today, we have two desserts to tickle your taste buds. Limoncello Tiramisu and Strawberry Pecan Cake are perfect Spring desserts.

My son just had a birthday, and since he has moved out and had other plans for his actual birthday, we celebrated last weekend.

He and I are not biologically linked, but we are so alike in many ways that we could be!

The family peacemakers, we also share a love of all things lemon.

I had a piece of Limoncello cake in a restaurant recently, and anytime I go to the Olive Garden, I have one of the little Limoncello mini-desserts.

So…I thought he might like Limoncello Tiramisu.

That said, there were obstacles.

For one, I was not aware that Limoncello is a liqueur.

Liqueur – an alcoholic beverage (uh-oh) made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers (What??) or nuts.

Just throwing that definition in for anyone like me who might not have known. (Yeah, I know I was probably the only one.)

Okay, so I already had my heart set on making this.  But being brought up in the Baptist Church, ya’ll know I couldn’t bring myself to go in the liquor store!

Fortunately, I was able to talk my husband into going for me! (LOL!)

He has been known to go there  on occasion for such things as those nagging coughs that just won’t go away. (I am no longer permitted to have any of these medicinal beverages though, unless I am ready to go to bed. Right then. But that’s another story. It’s just better for me to break out the Vick’s if I have a cough.)

But don’t worry! All the alcohol cooks out! (I think.) At least I didn’t have any effects from it after eating the Limoncello, and I am not a drinker, so I think we’re okay! (Bear in mind that I am banned from the medicinal toddies.)

By the way, I came up with a way to fake the mascarpone cheese, but couldn’t find a substiture for the Limoncello. Oh, well…

Here’s the recipe for the Limoncello Tiramisu. I will be honest. After all that, it is not my favorite dessert.

It got mixed reviews from the family too. Some loved it. Others not so much.

One thing I could have done differently that would have made it much better is to dunk the lady fingers a little more quickly. I think I submerged them so long that the dessert was a little soggy.

Limoncello Tiramisu

Course Dessert
Prep Time 20 minutes
Servings 12


  • 24 Ounce Mascarpone Cheese (may substitute 3 8-ounce packages of cream cheese)
  • 2 1/4 Cups Heavy Cream
  • 1 Cup Limoncello
  • 3 Cups Water
  • 3 Cups Sugar
  • 4 Zest of 4 Lemons
  • 4 Tablespoons Lemon Juice
  • 2 Packages Lady Fingers 40 Lady Fingers


  1. Directions:

    Pour the water, sugar, and 1/2 Cup of Limoncello in a medium saucepan over medium/low heat. Heat and stir until the sugar dissolves. Remove from the heat to cool. In your bowl of your mixer combine the mascarpone cheese, heavy cream, 1/2 Limoncello, lemon zest, and lemon juice. Using the whisk attachment mix on medium/high until the cream is smooth and fluffy.

    In a 9-inch square dish, a trifle bowl, or individual glasses, put a thin layer of cream. Dip the lady fingers into the limoncello simple syrup, and place in a row, until the cream is completely covered - break cookies in half if needed. Put a generous layer of cream over the lady fingers. Cover the cream with limoncello soaked lady fingers. Repeat until all lady fingers and cream are used, ending with cream on the top.

    Place in the refrigerator, covered with plastic for at least an hour, or up to 24 hours.

Recipe Notes

Make sure to dunk your lady fingers quickly! I think I gave mine more than a speedy dunk and it made the dessert a little soggy.

Oh, but this next recipe.  No mixed reviews on this one, Ya’ll! It is  heavenly!

My Mama’s strawberry cake has always been one of my very favorite desserts. Right up there with her tea cakes and lemon pound cake. (Maybe that’s what I should stick with next time I am craving a lemon dessert and stay away from the liqueur.)

Strawberry Pecan Cake

Course Dessert
Servings 20


  • 1 Box White Cake Mix
  • 1 3-ounce Box Strawberry Jello
  • 2/3 Cup Oil
  • 1/2 Cup Milk
  • 4 Eggs
  • 1 Cup Fresh Strawberries chopped
  • 1/2 Cup Coconut shredded, sweetened (Angelflake)
  • 1/2 Cup Pecans Chopped


  • 1 Stick Butter or Margarine
  • 1 Box Powdered Sugar
  • 1/2 Cup Fresh Strawberries chopped
  • 1/2 Cup Pecans chopped
  • 1/2 Cup Coconut shredded, sweetened (Angelflake)


  1. Preheat oven to 350 degrees, then mix together the cake mix and jello.

  2. Add oil and milk.

  3. Add eggs, one at a time, and beat after each addition.

  4. Stir in strawberries, coconut and pecans.

  5. Spray 3 round cake pans with Baker's Joy or other baking spray.

  6. Bake at 350 degrees for 20-25 minutes, until a toothpick comes out clean.


  1. While the cake is baking, set butter or margarine out to soften.  Cream together butter or margarine and powdered sugar, beating until light and fluffy. Stir in strawberries, pecans and coconut. 

  2. When cake is completely cooled, place first layer on cake plate and ice the top. Repeat with next two layers and ice the sides. 

  3. Garnish with fresh strawberries if desired.

Hope you enjoy these desserts! Either would be good for a spring or summer get-together, or just a day when you get the urge to bake!

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