Lemon tiramisu
Serves: 8
Prep time: 20Total time: 
Recipe photograph by Martin Poole
Lemon tiramisu
This is the ultimate pud for citrus fans: sponge fingers soaked in lemon syrup and Limoncello, layered up with creamy mascarpone and finished with an indulgent layer of lemon curd. Zesty heaven
Serves: 8
Prep time: 20Total time: 
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Nutritional information (Serving )
Calories
590Kcal
Fat
33gr
Saturates
20gr
Carbs
62gr
Sugars
52gr
Fibre
0gr
Protein
8gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g golden caster sugar
- juice of 2 lemons, zest of 1
- 60ml Limoncello, plus 2 tbsp
- 4 medium eggs, separated
- 500g mascarpone
- 175g sponge fingers
- 200g lemon curd
Step by step
- Put 100g of the caster sugar in a pan with the lemon juice and zest. Heat gently until the sugar has dissolved, then bring to a simmer. Simmer for 3-4 minutes, until syrupy. Remove from the heat and add the 60ml of Limoncello. Leave to cool.
- In a bowl, whisk the egg yolks, remaining sugar and mascarpone together. Clean the whisk and whisk the egg whites to soft peaks in a separate bowl. Fold a third of the egg whites through the mascarpone, taking care not to knock the air out. Fold through the remaining egg whites, a third at a time.
- Dip half of the sponge fingers in the lemon syrup, turning until they are well coated and starting to soften. Place in a single layer in the bottom of a round dish, approximately 24cm in diameter. Top with half of the mascarpone mixture. Dip the remaining sponge fingers in the remaining syrup and then lay over the mascarpone. Spoon over the remaining mascarpone and level out. Chill for at least 6 hours, preferably overnight.
- To finish, in a small bowl, mix the lemon curd with the remaining 2 tablespoons of Limoncello and spread over the top of the tiramisu using a palette knife.
