Lemon Tiramisu – Jane’s Patisserie

21 de December de 2025

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A easy and zingy lemon tiramisu with a selfmade lemon curd, lemon soaked sponges and lemon mascarpone filling

This recipe is ideal for summer season, with lemon all through each layer. It’s recent, zesty and fruity and assured to be fashionable with everybody.

The tiramisu phenomenon

It truly is the season of the tiramisu for the time being, and I’m not mad about it. I personally have been utterly and completely swept up on this phenomenon and I’m right here to remain – sure, I did like it earlier than, however I like it extra now I’m not ashamed to say.

It does really feel like you may’t go anyplace with out seeing a tiramisu themed one thing on the menu – comparable to a espresso, an ice cream, a baked good – and it’s great in my view. It’s a traditional dessert, that has been up to date and introduced round once more in reputation, for individuals to understand once more how great it’s.

Tiramisu bakes

I’ve my traditional tiramisu in my third e-book, On a regular basis, and I make it SO typically. It’s as traditional and genuine as I can presumably try to make it with how I used to be introduced up consuming it, utilizing egg whites, mascarpone, and it’s gentle, scrumptious and extremely moreish.

I’ve since revealed my tiramisu cheesecake which was such a craze of recognition, and my favorite cheesecake that I’ve ever revealed. I made a tiramisu ice cream on instagram lately, and in my newest e-book Traditional I’ve a tiramisu cake and truffles – and I simply need to do extra.

Lemon tiramisu

In terms of this lemon tiramisu, there are a number of modifications from my traditional tiramisu, and that is on function. I’ve had countless requests for a lemon tiramisu, but additionally for a tiramisu free for uncooked eggs. I’ll say, for me to make a traditional one it actually ought to use the egg technique, however I perceive that not everybody eats uncooked eggs, so this technique is to indicate methods to use a whipped cream model.

This lemon tiramisu has a zingy selfmade lemon curd, lemon syrup soaked sponge fingers, and a lightweight sweetened mascarpone cream.. it’s zesty, creamy and completely scrumptious.

Lemon Curd

I made a decision to make a barely sampled model of my selfmade lemon curd – in simply utilizing up the substances I had and never desirous to waste something. My traditional recipe is wealthy and scrumptious, and this one is ever so barely lighter in flavour because it has to compete with the remainder of the substances within the tiramisu.

Lemons – You need to use the zest and juice of about 4-5 lemons. I need to have fairly a zesty and zingy flavour to my lemon curd, so I like to make use of each. It does create a texture to my curd, however I don’t thoughts that.
Unsalted butter – it’s essential to make use of block unsalted butter and never a selection or margarine as you don’t need the extra substances present in them
Sugar – I take advantage of caster sugar as I desire a primary white sugar
Eggs – this time, I take advantage of your complete eggs so the amount is barely completely different to the traditional base recipe

You add the lemon zest and juice, butter and sugar to a bowl over a pan of simmering water (I discover this greatest to forestall curdling/catching) and soften the sugar down. Then, you add within the eggs, and stir and blend while the combination heats (It must get to a minimal of 77ºc to verify it units) and you then go away it to chill.

In fact, should you don’t need to make your personal lemon curd, that’s completely okay – you simply want to purchase most likely two jars of store purchased lemon curd to have sufficient to make the recipe.

Sponge fingers

In fact, sponge fingers are important on this recipe because it’s one of many core parts of tiramisu. I simply purchase the store purchased ones, and normally purchase 1-2 packets. Typically, the amount you want closely depends upon the dimensions and even form of the dish you’re utilizing, as you need to be certain that to pack them in as a lot as potential.

I make a easy lemon syrup for this recipe, however you may swap it up if you could – it’s rather than the espresso syrup that you’d discover in a traditional tiramisu recipe:

Limoncello – one in every of my favorite liqueurs that exists, it brings a tart great flavour to the syrup
Sugar – once more, I take advantage of caster sugar
Lemons – this recipe does use alot of lemons, however that’s okay.. I take advantage of the juice and zest within the soak of the sponge fingers as nicely
Water – you want an quantity of liquid, so like a typical sugar syrup, the water makes up some weight distinction to get sufficient syrup

Filling

The filling appears so easy compared to the remainder of the recipe, however that’s not a nasty factor – as talked about above, this recipe is purposely easy in order that it doesn’t comprise uncooked eggs. Technically you can say it’s egg free, however the lemon curd does comprise egg in order that wouldn’t be true (however should you store purchased some lemon curd… possibly?)

Mascarpone – It’s essential to make use of a mascarpone cheese, and never one other cheese, if you wish to have the traditional lighter flavour. Mascarpone remains to be a delicate cheese, however it has a naturally lighter and sweeter flavour to it.
Cream – I take advantage of double cream or whipping cream within the uk, however you need to keep away from single cream because the fats content material will not be excessive sufficient.
Lemon curd – Utilizing a number of the above lemon curd to present the cream part a touch of the lemon flavour

When making the filling, it’s essential to whip the combination to softer peaks, and never over whip. In the event you over whip the cream it’ll develop into textured, and laborious to unfold. High tip although, should you ever so over whip cream, merely stir by some liquid cream and it ought to assist carry it again.

Swaps and modifications

If you wish to use eggs within the recipe as a substitute, you may do this as a substitute: Add three egg yolks and 100g caster sugar sugar to a bowl and whisk for 5-10 minutes till very thick and pale. Add 250g mascarpone and a few lemon zest (I take advantage of two lemons). In a separate bowl, whisk the egg whites to stiff peaks after which add half of the mascarpone egg yolk combination and fold collectively. Then, fold within the second half.

This half replaces the whipping collectively of the double cream and mascarpone which are within the technique on the recipe card – each work, one is extra traditional than the opposite in my view. Nevertheless, I like this easier technique and egg free technique purely as a result of it’s really easy to realize.

In the event you don’t need to use alcohol, you may merely enhance the quantity of lemon juice that you’re utilizing so you continue to get a beautiful lemon flavour, however you don’t have the alcohol, so it’s a dessert appropriate for everybody then.

Meeting

Typically I feel while you see a tiramisu and also you haven’t made one earlier than, they’ll look a bit of daunting. They’re much simpler to make than you assume, fortunately.

I begin by making a layer of sponge fingers, that I dip into the lemon syrup, and layer onto the bottom of the dish I’m utilizing. Then, you add on half of the whipped mascarpone combination and unfold, and repeat these two layers once more. I then end with a beautiful thick layer of my lemon curd.

It’s then a little bit of a persistence required second to let the layers set within the fridge, and to agency up (like a cheesecake), however then you may devour this excellent lemon tiramisu