James Martin Lemon Tiramisu is a tangy and sweet tiramisu made with layers of ladyfingers soaked in a lemon-limoncello mixture, creamy mascarpone cheese, tangy lemon curd, and topped with whipped cream. This italian dessert, perfect for any occasion, takes about 4 hours and 30 minutes to prepare, including chilling time, and serves 6 people.
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- James Martin Sweet Shortcrust Pastry
- James Martin Microwave Syrup Sponge Pudding
- James Martin Chocolate Fudge Cake
Why This Recipe Will Be Your New Favorite
- Bursting With Bright Lemon Flavor. The tart lemon curd and fresh lemon zest in this Tiramisu will delight any lemon fan.
- Creamy And Luscious Texture. Mascarpone cheese makes a luxurious dessert that will satisfy your sweet tooth.
- Easy And Impressive. This no-bake dessert is sure to impress your guests with its rich flavor and beautiful design.
What Is James Martin Lemon Tiramisu?
James Martin Lemon Tiramisu is a heavenly dessert with ladyfingers soaked in lemon-limoncello, creamy mascarpone, and tangy lemon curd. It’s a delightful balance of zesty flavors and creamy textures. Named after “tiramisu,” meaning “pick-me-up” in Italian, it truly uplifts your taste buds.
James Martin Lemon Tiramisu Ingredients
- 12 ladyfingers
- 4 lemons
- 250g mascarpone cheese
- 3 eggs, separated
- 70g sugar
- 60ml limoncello liqueur
- 150ml whipping cream
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 4 tbsp lemon curd
James Martin Lemon Tiramisu Instructions
- In a bowl, squeeze the juice from 2 lemons and set aside.
- In a separate bowl, whisk together the mascarpone cheese, egg yolks, sugar, and half of the lemon juice until smooth and creamy.
- In another bowl, whisk the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.
- In a small bowl, combine the remaining lemon juice and limoncello liqueur.
- Dip each ladyfinger into the lemon-limoncello mixture, ensuring they are soaked but not overly saturated.
- Arrange a layer of soaked ladyfingers at the bottom of a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers, followed by a layer of lemon curd and a sprinkle of lemon zest.
- Repeat the layers with the remaining ingredients, ending with a layer of mascarpone mixture on top.
- In a separate bowl, whip the whipping cream and vanilla extract until soft peaks form, then spread it evenly over the top layer.
- Garnish with a sprinkle of lemon zest.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
- Serve chilled and enjoy the delightful combination of creamy mascarpone, tangy lemons, and delicate ladyfingers.
Recipe Tips
- To get the most out of the lemon taste in the Lemon Tiramisu, use lemons that are both fresh and ripe.
- To prevent the ladyfingers from becoming soggy, avoid soaking them for too long.
- Substitute sugar syrup with the limoncello if you prefer a non-alcoholic beverage.
- To get a silky texture in the desert, make sure the mascarpone cheese is at room temperature.
- Lemon tiramisu is best after being chilled in the fridge for the advised amount of time to allow the flavors to blend and the dessert to the firm.
What To Serve With Lemon Tiramisu?
James Martin Lemon Tiramisu is delicious on its own, but adding a few accompaniments makes it much better. Blueberries and raspberries add sweetness. Powdered sugar or lemon zest-infused syrup adds elegance. To complete the sumptuous pleasure, add coffee or iced tea.
How To Store Lemon Tiramisu?
- In the fridge. To store traditional James Martin Lemon Tiramisu, cover the dish with plastic wrap or transfer individual portions to airtight containers. Refrigerate for up to 3 days, ensuring it is kept chilled to maintain freshness.
- In the freezer. It is not recommended to freeze traditional James Martin Lemon Tiramisu due to its delicate texture and potential loss of flavor however, if needed, prepare the tiramisu without the whipped cream topping. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 weeks.
How To Reheat Lemon Tiramisu?
Usually, you won’t see somebody reheating tiramisu before serving it cold. Reheating can turn the layers of ladyfingers and creamy filling into mush, ruining the texture and flavor. It’s at its tastiest right out of the fridge. It’s better to eat leftovers cold or at room temperature than to reheat them.
FAQs
How Do I Prevent My Ladyfingers From Becoming Too Soggy In Lemon Tiramisu?
Instead of soaking the ladyfingers in the lemon-limoncello mixture, rapidly dunk them in it. This guarantees a light and airy texture while preserving the dessert’s structural integrity.
What Can I Use In Place Of Ladyfingers?
If you lack ladyfingers, you can substitute portions of sponge cake or pound cake. Cut them into similar diameters as the ladyfingers and proceed with the Tiramisu layers.
Can I Substitute Whipped Coconut Cream For Whipped Cream?
Yes, coconut cream can be substituted for whipped cream in Lemon Tiramisu. Make a dairy-free alternative by refrigerating a can of coconut milk overnight, then whipping the solidified cream with a sweetener of your choice.
What Can I Use Instead Of Mascarpone?
If mascarpone cheese is unavailable, you can substitute cream cheese and heavy cream. To obtain a similar texture to that of the Lemon Tiramisu, combine equal parts of softened cream cheese and whipped heavy cream.
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James Martin Lemon Tiramisu Nutrition Facts
Amount Per Serving
- Calories: 125.3
- Total Fat: 5.44g
- Cholesterol: 50.18mg
- Sodium: 24.23mg
- Potassium: 66.06mg
- Total Carb: 14.38g
- Sugars: 12.04g
- Dietary Fiber:0.7g
- Protein:2.39g
- Vitamin C: 21%
- Iron: 2%
- Calcium: 3%
James Martin Lemon Tiramisu
Description
James Martin Lemon Tiramisu is a tangy and sweet tiramisu made with layers of ladyfingers soaked in a lemon-limoncello mixture, creamy mascarpone cheese, tangy lemon curd, and topped with whipped cream. This italian dessert, perfect for any occasion, takes about 4 hours and 30 minutes to prepare, including chilling time, and serves 6 people.
Ingredients
Instructions
- In a bowl, squeeze the juice from 2 lemons and set aside.
- In a separate bowl, whisk together the mascarpone cheese, egg yolks, sugar, and half of the lemon juice until smooth and creamy.
- In another bowl, whisk the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.
- In a small bowl, combine the remaining lemon juice and limoncello liqueur.
- Dip each ladyfinger into the lemon-limoncello mixture, ensuring they are soaked but not overly saturated.
- Arrange a layer of soaked ladyfingers at the bottom of a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers, followed by a layer of lemon curd and a sprinkle of lemon zest.
- Repeat the layers with the remaining ingredients, ending with a layer of mascarpone mixture on top.
- In a separate bowl, whip the whipping cream and vanilla extract until soft peaks form, then spread it evenly over the top layer.
- Garnish with a sprinkle of lemon zest.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
- Serve chilled and enjoy the delightful combination of creamy mascarpone, tangy lemons, and delicate ladyfingers.
Notes
- To get the most out of the lemon taste in the Lemon Tiramisu, use lemons that are both fresh and ripe.
- To prevent the ladyfingers from becoming soggy, avoid soaking them for too long.
- Substitute sugar syrup with the limoncello if you prefer a non-alcoholic beverage.
- To get a silky texture in the desert, make sure the mascarpone cheese is at room temperature.
- Lemon tiramisu is best after being chilled in the fridge for the advised amount of time to allow the flavors to blend and the dessert to the firm.