James Martin Lemon Tiramisu​​

This lemon tiramisu is a bright, creamy twist on the classic, with layers of citrus-soaked sponge fingers and a light mascarpone filling rippled with lemon curd. It’s silky and rich but finishes fresh, thanks to plenty of zest and a gentle tang. Difficulty-wise it’s very manageable, even if you’ve never made tiramisu before, because there’s no complicated baking. Total time is about 25 minutes hands-on, plus at least 6 hours chilling for the best sliceable layers.

Ingredients

For the lemon syrup

• 200ml boiling water
• 120g caster sugar
• Finely grated zest of 2 lemons
• 120ml fresh lemon juice (about 2 to 3 lemons)
• 3 tbsp limoncello (optional, but lovely)

For the tiramisu filling

• 500g mascarpone, cold
• 300ml double cream, cold
• 80g icing sugar, sifted
• 1 tsp vanilla extract
• Pinch of fine salt
• 200g lemon curd

For the layers and finishing

• 300g sponge fingers (savoiardi)
• 2 to 3 tbsp extra lemon curd, to finish (optional)
• Icing sugar, to dust
• White chocolate curls or candied lemon slices (optional)

How to Make James Martin Lemon Tiramisu​​

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. This step is optional, but I like to pop the sponge fingers on a tray for 5 to 7 minutes to dry them slightly so they soak neatly. Let them cool completely before assembling.
• Mix the lemon syrup: In a bowl or jug, stir the boiling water and caster sugar until fully dissolved. Add the lemon zest, lemon juice, and limoncello (if using). Set aside until completely cool so it doesn’t melt the filling.
• Whip the cream: In a large bowl, whisk the cold double cream with the icing sugar, vanilla, and salt until you reach soft peaks. You want it airy and spoonable, not stiff.
• Make the mascarpone filling: In a separate bowl, gently loosen the mascarpone with a spatula for 10 to 15 seconds. Fold in the whipped cream in two additions until smooth and fluffy. Take care not to overmix, as mascarpone can turn grainy if beaten hard.
• Assemble the first layer: Spread a thin layer of mascarpone cream in the base of a 20 x 30cm dish (this helps the sponge fingers stay put). Quickly dip each sponge finger into the cooled lemon syrup, about 1 second per side, then arrange in a snug layer.
• Add filling and lemon curd: Spoon over half the mascarpone cream and smooth gently. Dollop over half the lemon curd and swirl lightly with a spoon so you get pockets of lemon rather than mixing it in completely.
• Repeat the layers: Add a second layer of quickly dipped sponge fingers. Top with the remaining mascarpone cream and smooth the surface. Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
• Finish and serve: Just before serving, add a few spoonfuls of lemon curd on top (optional), dust with icing sugar, and finish with white chocolate curls or candied lemon slices if you like. Slice and serve chilled.

Tips

Why is my lemon tiramisu runny?

The most common cause is under-whipped cream or not enough chill time. Whip to soft peaks (it should hold shape but still look smooth), and chill for at least 6 hours. Also make sure your lemon syrup is fully cooled before dipping the sponge fingers.

How do I stop sponge fingers from going soggy?

Dip quickly, don’t soak. A fast 1-second dip per side is plenty. If you’re worried, use the optional oven step to dry the sponge fingers slightly, and always assemble with cooled syrup.

How can I avoid a grainy mascarpone filling?

Keep everything cold and fold, don’t beat. Loosen the mascarpone briefly, then fold in whipped cream gently. Overmixing mascarpone, especially at warmer temperatures, can split the texture.

Can I make it more lemony without making it sharp?

Use more zest rather than extra juice. Zest boosts lemon aroma and flavour without adding additional acidity and liquid that can affect the set.

Serving Suggestions

• Serve with fresh raspberries or blueberries for a pretty, tart contrast.
• Add a scoop of vanilla ice cream on the side for an extra-indulgent dessert plate.
• Pair with espresso or Earl Grey tea.
• For a dinner party, portion into glasses for neat individual servings.

Storage

Room temperature

Because this dessert contains mascarpone and cream, it should not be left out for more than 1 to 2 hours, especially in a warm kitchen.

Refrigerator

Cover well and refrigerate for up to 3 days. The flavour actually improves on day two as the lemon syrup settles into the sponge fingers.

Freezing

You can freeze lemon tiramisu, though the texture may soften slightly after thawing. Freeze in a well-wrapped dish or in portions for up to 1 month. Thaw overnight in the refrigerator and dust with icing sugar just before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 41 g
• Protein: 6 g
• Fat: 26 g
• Saturated Fat: 15 g
• Sodium: 160 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of mascarpone, sponge fingers, and lemon curd used.

FAQs

James Martin Lemon Tiramisu

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: Italian-inspired, BritishDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

7

minutes

Total time

385

minutes

Calories

420

kcal

32

minutes

A bright, creamy lemon tiramisu made with citrus-soaked sponge fingers, a fluffy mascarpone filling, and swirls of lemon curd. Fresh, elegant, and make-ahead friendly.

Ingredients

• 300g sponge fingers (savoiardi)

• 200ml boiling water

• 120g caster sugar

• Finely grated zest of 2 lemons

• 120ml fresh lemon juice (about 2–3 lemons)

• 3 tbsp limoncello (optional)

• 500g mascarpone, cold

• 300ml double cream, cold

• 80g icing sugar, sifted

• 1 tsp vanilla extract

• 200g lemon curd (plus extra to finish)

• Pinch of fine salt

• Icing sugar, to dust

• White chocolate curls or candied lemon slices (optional)

Directions

• (Optional) Heat oven to 160°C (140°C fan). Briefly dry sponge fingers for 5–7 minutes, then cool.
• Stir boiling water and sugar until dissolved. Add lemon zest, lemon juice, and limoncello (if using). Cool completely.
• Whip double cream, icing sugar, vanilla, and salt to soft peaks.
• Loosen mascarpone, then fold in the whipped cream until smooth and airy.
• Spread a thin layer of filling in the base of a 20x30cm dish. Quickly dip sponge fingers into lemon syrup and layer over the base.
• Dollop over half the filling and swirl through half the lemon curd. Repeat with a second layer of dipped sponge fingers, then finish with remaining filling.
• Cover and chill for at least 6 hours (overnight is best). Finish with extra lemon curd, icing sugar, and optional toppings before serving.

Notes

• Dip sponge fingers quickly (1 second per side) so the dessert sets neatly instead of turning soggy.
• Use cold mascarpone and cold cream for the smoothest filling.
• Chill overnight for the cleanest slices and best flavour.