Lemon Drizzle Tiramisu

By Daniel HardingPublished: Apr 10, 2023

Daniel Harding

This zesty lemon tiramisu screams summer dessert, and it's super easy to make. If you don't want to use limoncello, you can substitute it using the juice of 3 lemons, and extra 25g more caster sugar and 50ml more boiling water.

Love tiramisu? You have to try our Tiramisu Pancakes!

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Yields:: 8 - 10 serving(s)
Prep Time:: 20 mins
Total Time:: 20 mins

Ingredients

600 ml
double cream
125 g
caster sugar
250 g
mascarpone
1 tsp.
vanilla extract
2
lemons, 1 zested and 1 pared
150 ml
limoncello
200 g
sponge fingers (around 30)
200 g
lemon curd, plus extra to decorate

Directions

1. Step 1Put the double cream, 100g caster sugar, mascarpone, vanilla and lemon zest into a large bowl and whisk with an electric whisk until thick and at soft peaks. Set aside until needed.
2. Step 2Put the limoncello, remaining caster sugar and 50ml boiling water into a shallow bowl and whisk so the sugar dissolves. One at a time, dip half of the sponge fingers into the bowl and soak for 10 seconds on each side. Place the soaked biscuits into the base of a 25 x 20 x 5 cm dish in an even layer.
3. Step 3Spread over half of the lemon curd in a thin layer to cover the biscuits. Then spoon half of the whipped cream mixture on top and spread out so there’s an even layer.
4. Step 4Repeat, dunking the biscuits and layering them with the curd and finishing with a final layer of cream, spooning it on to create ripples. To decorate you can swirl some extra lemon curd on top and finish with a sprinkle of lemon zest. Cover and put in the fridge to chill for a few hours or overnight.