Lemon Tiramisu Recipe

Name: Lemon Tiramisu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons, juice and zest of; 4 tablespoons brandy or 4 tablespoons white rum; 4 ounces caster sugar, divided; 1 (9 ounce) packet sponge cake fingers (or more); 2 (9 ounce) containers mascarpone cheese; 4 -5 tablespoons lemon curd; 2 large eggs, separated; 150 ml cream; Topping; 1 lemon, zest of, finely grated mixed with; some demerara sugar (optional)

Servings: persons

2 lemons, juice and zest of
4 tablespoons brandy or 4 tablespoons white rum
4 ounces caster sugar, divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4 -5 tablespoons lemon curd
2 large eggs, separated
150 ml cream
Topping
1 lemon, zest of, finely grated mixed with
some demerara sugar (optional)

1
Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
2
Set aside so the sugar has time to dissolve.
3
Get ready a 9-inch spring form pan; line the bottom with parchment paper.
4
In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
5
Whip the cream also to a soft peak.
6
Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
7
Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
8
Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
9
Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
10
Level the top using a palette knife, cover and leave in the fridge overnight.
11
To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lemons, juice and zest of, 4 tablespoons brandy or 4 tablespoons white rum, 4 ounces caster sugar, divided, 1 (9 ounce) packet sponge cake fingers (or more), and more.

Yes, Lemon Tiramisu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Tiramisu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions