Lemon Tiramisu – Jane’s Patisserie

September 1, 2025

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A easy and zingy lemon tiramisu with a do-it-yourself lemon curd, lemon soaked sponges and lemon mascarpone filling

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

The tiramisu phenomenon

It truly is the season of the tiramisu in the intervening time, 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 find it irresistible earlier than, however I find it irresistible extra now I’m not ashamed to say.

It does really feel like you possibly can’t go wherever with out seeing a tiramisu themed one thing on the menu – corresponding to a espresso, an ice cream, a baked good – and it’s fantastic for my part. It’s a basic dessert, that has been up to date and introduced round once more in recognition, for folks to understand once more how fantastic it’s.

Tiramisu bakes

I’ve my basic tiramisu in my third guide, On a regular basis, and I make it SO typically. It’s as basic 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 mild, scrumptious and extremely moreish.

I’ve since printed my tiramisu cheesecake which was such a craze of recognition, and my favorite cheesecake that I’ve ever printed. I made a tiramisu ice cream on instagram just lately, and in my newest guide Basic I’ve a tiramisu cake and truffles – and I simply wish to do extra.

Lemon tiramisu

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

This lemon tiramisu has a zingy do-it-yourself 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 do-it-yourself lemon curd – in simply utilizing up the components I had and never eager to waste something. My basic 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 components within the tiramisu.

Lemons – You wish to use the zest and juice of about 4-5 lemons. I wish 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 necessary to make use of block unsalted butter and never a diffusion or margarine as you don’t need the extra components present in them
Sugar – I exploit caster sugar as I need a fundamental white sugar
Eggs – this time, I exploit all the 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 ensure it units) and you then depart it to chill.

In fact, if you happen to don’t wish to make your personal lemon curd, that’s completely okay – you simply want to purchase in all probability 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. Generally, the amount you want closely will depend on the scale and even form of the dish you’re utilizing, as you wish to be sure that to pack them in as a lot as doable.

I make a easy lemon syrup for this recipe, however you possibly can swap it up if it is advisable to – it’s instead of the espresso syrup that you’d discover in a basic tiramisu recipe:

Limoncello – one in all my favorite liqueurs that exists, it brings a tart fantastic flavour to the syrup
Sugar – once more, I exploit caster sugar
Lemons – this recipe does use alot of lemons, however that’s okay.. I exploit the juice and zest within the soak of the sponge fingers as effectively
Water – you want an quantity of liquid, so like an ordinary 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 foul factor – as talked about above, this recipe is purposely easy in order that it doesn’t include uncooked eggs. Technically you could possibly say it’s egg free, however the lemon curd does include egg in order that wouldn’t be true (however if you happen to store purchased some lemon curd… possibly?)

Mascarpone – It’s necessary to make use of a mascarpone cheese, and never one other cheese, if you wish to have the basic lighter flavour. Mascarpone continues to be a comfortable cheese, however it has a naturally lighter and sweeter flavour to it.
Cream – I exploit double cream or whipping cream within the uk, however you wish to keep away from single cream because the fats content material is just not excessive sufficient.
Lemon curd – Utilizing a number of the above lemon curd to provide the cream part a touch of the lemon flavour

When making the filling, it’s necessary to whip the combination to softer peaks, and never over whip. For those who over whip the cream it’ll turn into textured, and exhausting to unfold. Prime tip although, if you happen to ever so over whip cream, merely stir by way of some liquid cream and it ought to assist deliver it again.

Swaps and modifications

If you wish to use eggs within the recipe as a substitute, you possibly can do that 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 exploit 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 can be within the methodology on the recipe card – each work, one is extra basic than the opposite for my part. Nonetheless, I am keen on this less complicated methodology and egg free methodology purely as a result of it’s really easy to realize.

For those who don’t wish to use alcohol, you possibly can merely improve 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

Generally I believe if you see a tiramisu and also you haven’t made one earlier than, they’ll look slightly daunting. They’re much simpler to make than you suppose, 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 endurance required second to let the layers set within the fridge, and to agency up (like a cheesecake), however then you possibly can devour this excellent lemon tiramisu