Thu, 14 May 2026
Ingredients
Lemon Curd
Zest of 5 lemons
Juice of 5 lemons
125 g unsalted butter
250 g caster sugar
5 medium eggs
Lemon syrup
100 ml limoncello
100 g caster sugar
150 ml water
Zest of 2 lemons
Juice of 2 lemons
Filling
200-300 g sponge fingers
500 g mascarpone
250 ml double cream
75 g lemon curd (recipe above)
Lemon curd
Add the lemon zest, juice, butter and sugar to a large bowl, above a pan of simmering water
Melt the mixture together, stirring often, until the butter has melted
Beat the eggs together and then pour them into the bowl as well. Cook the lemon curd, in the bowl above the pan of simmering water, for 10-15 minutes, until the mixture has thickened (like custard – it can coat the back of the spoon without pouring off)
Pour it into a new bowl to cool.
Lemon syrup Add the sugar, lemon zest and juice and water to a pan, and stir together to dissolve the sugar on a low heat.
Take the pan off the heat, and stir through the limoncello
Filling
Add the mascarpone, cream and 75g of lemon curd to a bowl, and whip together to smooth soft peaks.
Assembly
Dip a sponge finger into the lemon syrup, and add to the bottom of a dish. Repeat with sponge fingers to cover the bottom of the dish.
The more you soak, the softer the sponge fingers will be (so be cautious if you like a crunchier texture!)
Add half of the mascarpone mixture on top and spread
Repeat with another layer of sponge fingers and another layer of mascarpone
Spread the lemon curd on top
Leave the lemon tiramisu to set in the fridge for 3-4 hours and serve.
