James Martin Lemon Tiramisu offers a vibrant, sunshine-filled twist on the traditional coffee-heavy Italian classic, bringing a burst of brightness to your dessert table. It is made with layers of delicate sponge fingers soaked in a Limoncello syrup, alternated with velvety mascarpone cream and swirls of sharp, tangy lemon curd. The result is a wonderfully light yet indulgent pudding where the citrus acidity cuts through the richness of the dairy, creating a refreshing balance that dances on the palate. It is perfect for serving as a palate cleanser after a rich Sunday roast, or as a sophisticated, no-bake centerpiece for a summer garden party that can be prepared well in advance.
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Why You Will Love This Lemon Tiramisu Recipe:
- A Refreshing Twist: If you find traditional coffee tiramisu too heavy or bitter, this lemon version is the perfect alternative. It offers a bright, palate-cleansing finish that feels much lighter on the stomach, making it the ultimate dessert for warmer months.
- Effortless Elegance: It looks incredibly impressive with its distinct layers and white chocolate garnish, yet it requires absolutely no baking. You can achieve bakery-quality results without ever turning on the oven, keeping your kitchen cool during the summer.
- Stress-Free Hosting: This is the ultimate make-ahead dessert. In fact, it needs time for the flavors to marry and the sponges to soften, meaning you can prepare it a full day in advance and simply pull it out of the fridge when your guests arrive.
- Perfect Balance: It masters the difficult balance between sweet and sour. The richness of the mascarpone and double cream is cut perfectly by the sharp lemon curd and zesty Limoncello syrup, ensuring every bite is creamy but never cloying.
James Martin Lemon Tiramisu Ingredients
- 500 g mascarpone cheese
- 300 ml double cream
- 100 g icing sugar
- 1 jar (300 g) high-quality lemon curd
- 200 g sponge fingers (ladyfingers)
- 150 ml Limoncello (lemon liqueur)
- 100 ml water
- 2 lemons, zested and juiced
- 50 g white chocolate, grated (for garnish)
How To Make James Martin Lemon Tiramisu
- Whip the cream: by placing the mascarpone, double cream, and icing sugar in a large bowl and beating until soft peaks form.
- Fold in flavor: by gently stirring half of the lemon zest into the cream mixture, being careful not to overmix.
- Make the dipping syrup: by mixing the Limoncello, water, and fresh lemon juice together in a shallow dish.
- Dip the sponges: by quickly dunking each sponge finger into the lemon syrup for just one second per side so they don’t get soggy.
- Layer the base: by arranging half of the dipped sponge fingers in the bottom of a deep serving dish or glass bowl.
- Add the fillings: by spreading half of the mascarpone cream over the sponges, followed by a smooth layer of half the lemon curd.
- Repeat the layers: with the remaining dipped sponges, the rest of the cream, and a final swirl of lemon curd on top.
- Chill the dessert: in the refrigerator for at least 4 hours (or overnight) to allow it to set firm.
- Garnish and serve: by sprinkling the grated white chocolate and remaining lemon zest over the top just before bringing it to the table.
Recipe Tips
- Dip quickly: Sponge fingers act like sponges. A quick “in and out” is all they need; otherwise, the dessert will weep liquid later.
- Room temperature cheese: Take the mascarpone out of the fridge 15 minutes before mixing. It blends smoother and prevents lumps in your cream.
- Quality matters: Since this is a simple dish, use a good quality store-bought lemon curd or make your own for the best tangy punch.
- Chill time: Do not rush the chilling process. The sponge fingers need time to soften evenly and the cream needs to firm up for clean slices.
What To Serve With Lemon Tiramisu Recipe?
Because this Lemon Tiramisu is rich and creamy, it benefits from accompaniments that add texture or enhance the citrus notes. Fresh raspberries or macerated strawberries provide a tart contrast that cuts through the heavy mascarpone cheese, while thin almond biscotti or amaretti biscuits add a necessary crunch to the soft mousse. For drinks, pair this with a small glass of chilled Limoncello to echo the flavors in the sponge, or a shot of hot espresso for a traditional finish.
How To Store Leftovers Lemon Tiramisu?
- Keep it chilled: Always store the tiramisu in the refrigerator, as the dairy ingredients can spoil quickly at room temperature.
- Cover securely: Wrap the dish tightly with plastic wrap or transfer leftovers to an airtight container to prevent the cream from absorbing fridge odors.
- Watch the clock: Consume the dessert within 3 days for the best taste; after this, the sponge fingers may become too mushy.
- Avoid the freezer: Do not freeze this dish, as the mascarpone will split and become grainy upon thawing, ruining the velvety texture.
Avoid: Do not reheat.This Lemon Tiramisu is designed to be served chilled. Applying heat will cause the mascarpone and whipped cream to melt and separate, ruining the structure and texture of the dish. Serve it straight from the refrigerator for the best experience.
FAQs
Yes, you can easily make a kid-friendly version. Substitute the Limoncello with a mixture of cloudy lemonade or a simple syrup made from sugar, water, and extra lemon juice. The taste will still be vibrant and zesty.
A runny filling usually happens if the cream was not whipped enough or if the mascarpone was overmixed, causing it to split. Whip the cream and mascarpone just until they hold soft peaks, then stop immediately.
Absolutely, instead of one large dish, you can layer the ingredients into individual glasses or jam jars. This makes for a beautiful presentation at dinner parties and makes serving much easier.
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Lemon Tiramisu Nutrition Facts
- Calories: 420 kcal
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 95mg
- Sodium: 110mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0g
- Sugars: 28g
- Protein: 5g
James Martin Lemon Tiramisu
Course: Dessert, Breakfast, SnacksCuisine: British, ItalianDifficulty: Easy8
servings19
minutes4
hours420
kcalJames Martin Lemon Tiramisu is a bright, summery take on the Italian classic. It features layers of lemon-soaked sponge fingers and rich mascarpone cream. Swirls of tangy lemon curd add a zesty kick to every bite. No baking is required, making it the perfect stress-free dessert.
Ingredients
500 g mascarpone cheese
300 ml double cream
100 g icing sugar
1 jar (300 g) high-quality lemon curd
200 g sponge fingers (ladyfingers)
150 ml Limoncello (lemon liqueur)
100 ml water
2 lemons, zested and juiced
50 g white chocolate, grated (for garnish)
Directions
- Prepare the cream base: by placing the mascarpone cheese, double cream, and icing sugar into a large mixing bowl. Beat the mixture using an electric hand whisk or a stand mixer on medium speed until it thickens and holds soft, billowy peaks—be careful not to overbeat, or the texture may turn buttery and grainy.
- Infuse the citrus: by adding half of the freshly grated lemon zest into the whipped cream mixture. Use a spatula to gently fold the zest in, using a slow figure-eight motion to keep the mixture airy and light without knocking out the volume.
- Create the dipping liquid: by pouring the Limoncello, cold water, and the freshly squeezed lemon juice into a shallow, wide dish. Stir briefly to combine the liquids, creating a zesty bath that will flavor the sponges.
- Soak the ladyfingers: one by one to ensure they don’t disintegrate. Drop a sponge finger into the lemon liquid, count to one, flip it immediately, count to one again, and remove it. The goal is to let them absorb the flavor without becoming soggy or falling apart.
- Assemble the foundation: by arranging the dipped sponge fingers in a single, tight layer at the bottom of a deep serving dish (approx 20x20cm) or a glass trifle bowl. You may need to snap a few fingers in half to fill any gaps at the edges of the dish.
- Layer the fillings: by spooning half of the whipped mascarpone cream over the sponge base and smoothing it out with an offset spatula. Once smooth, dollop half of the lemon curd on top and gently swirl it across the surface for a marbled effect.
- Construct the second tier: by repeating the dipping process with the remaining sponge fingers and arranging them over the lemon curd layer. Top this with the remaining mascarpone cream, smoothing it all the way to the edges to seal the layers.
- Chill for stability: by covering the dish tightly with plastic wrap and placing it in the refrigerator. Leave it to set for at least 4 hours, though overnight is best, to allow the moussey texture to firm up and the flavors to meld.
- Finish with finesse: just before serving. Remove the plastic wrap and sprinkle the grated white chocolate and the remaining lemon zest generously over the top for a professional, elegant finish.
Notes
- Dip quickly: Sponge fingers act like sponges. A quick “in and out” is all they need; otherwise, the dessert will weep liquid later.
Room temperature cheese: Take the mascarpone out of the fridge 15 minutes before mixing. It blends smoother and prevents lumps in your cream.
Quality matters: Since this is a simple dish, use a good quality store-bought lemon curd or make your own for the best tangy punch.
Chill time: Do not rush the chilling process. The sponge fingers need time to soften evenly and the cream needs to firm up for clean slices.
