Whilst a traditional tiramisu contains layers of brandy and coffee-soaked sponge layered with mascarpone cream and cocoa, fruit-based versions are becoming hugely popular, and offer a lighter, fruiter alternative whilst still delivering on the essential easy simplicity and creamy perfection of the original.
Our lemony twist is a ray of sunshine in dessert form that will have you dreaming of balmy Italian holidays. With a zingy combination of limoncello, lemon curd and fresh lemon, it really delivers on tiramisu's promise to 'pick me up' (the literal translation of the dish's name). And not a drop of coffee in sight.
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Yields:
8 serving(s)
Prep Time:
35 mins
Cook Time:
5 mins
Total Time:
40 mins
Cal/Serv:
728
Ingredients
100 g caster sugar
Finely grated zest and juice of 3 lemons
100 ml Limoncello
500 g mascarpone
600 ml double cream
3 Tbsp. icing sugar
100 g lemon curd
200 g savioardi sponge fingers
Directions
Step 1In a small saucepan heat the sugar, zest and juice of 2 of the lemons and 50ml water. Cook over a low heat until the sugar is dissolved then bring up to a boil and reduce for 2-3min until thickened, stir in half of the limoncello. Leave to one side to cool.
Step 2In a large bowl beat the mascarpone until smooth. Lightly beat in the cream, icing sugar, half of the lemon curd and remaining limoncello. And the remaining lemon zest and 1tbsp of lemon juice. Stir 1tbsp of lemon juice into the lemon curd.
Step 3One by one, lightly soak half of the sponge fingers in the sugar mixture and lay across a 20x30cm ceramic dish. Spoon over half of the limoncello cream. Repeat with the remaining sponge fingers and cream. Leave to set in the fridge for at least 3hr.
Step 4When ready to serve, decorate the top of the tiramisu with slices of candied lemons, if using, some lemon zest and drizzle over the remaining lemon curd.
Serving a larger (or smaller) crowd?
This recipe is easily adapted by halving the recipe for a smaller portion - or doubling for a larger crowd.
Miss the dusting of cocoa powder on top?
Feel free to add this on top, chocolate and lemon are great dessert friends. We'd suggest not adding lemon curd on the top if completely covering with cocoa powder.
Want to pipe flowers like our video above?
You'll need a star nozzle and extra lemon curd to dot the little flower centres. It's a simple way to add some extra wow to this easy pud.
Looking for our favourite classic tiramisu recipe?
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
