James Martin Lemon Tiramisu

I first made this on a whim, after finding an old bottle of limoncello at the back of the cupboard (the kind of bottle someone gives you at Christmas, and you forget exists). It was a sunny-ish Tuesday, I had half a lemon curd jar to use up, and honestly? I just wanted something that felt fancy but didn’t ask too much of me. This lemon tiramisu was born from that craving — a bit boozy, a bit posh, and far too easy to go back for seconds.

This isn’t your classic espresso-drenched tiramisu — it’s brighter, cheekier, and feels like a summer holiday in a pudding dish. The mascarpone is silky and rich, the ladyfingers soften into lemony clouds, and the lemon curd adds this zingy little surprise with every bite. It’s got all the joy of tiramisu, just in a sundress instead of a winter coat.

Why you’ll love it

• No baking. Zero oven time. Ideal when it’s too hot to function.
• It’s got booze and citrus — need I say more?
• Surprisingly simple but feels like something you’d get at a posh restaurant.
• Light but still indulgent — doesn’t weigh you down after dinner.
• Make-ahead magic: It’s even better the next day.
• It’s lemony, creamy, slightly messy — everything a good dessert should be.

Ingredients

• 12 ladyfingers (Savoiardi biscuits)
• 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

How to make it

Zest and squeeze like you mean it:

Start by zesting your lemons and squeezing the juice from two of them. Set that juice aside — it’ll come into play twice, so don’t toss it out after round one.

Make your creamy dream base:

Whisk the mascarpone, egg yolks, sugar, and half the lemon juice in a big bowl until smooth. If your mascarpone’s cold, give it a few minutes on the counter — it mixes way better at room temp.

Fold the fluff:

In another bowl, whisk the egg whites until they form stiff peaks. Fold them gently into the mascarpone mix. Don’t beat the air out of it — this is where the fluff happens.

Spike the dip:

Mix the rest of the lemon juice with the limoncello in a shallow dish. This is where the ladyfingers go for a swim — just a quick dip! You want them damp, not drowned.

Layer it up (and try not to eat as you go):

Line a dish with half the soaked ladyfingers. Spread on half the mascarpone mix, then dot on lemon curd and a sprinkle of zest. Repeat the whole thing so you’ve got two lovely, messy layers.

Top it off with a cloud:

Whip the cream and vanilla together until soft peaks form. Spread this over the top. Don’t fuss too much — rustic is charming.

Chill and wait (the hardest bit):

Cover the dish with cling film and let it sit in the fridge for at least 4 hours. Overnight is even better — the flavours melt into each other and the whole thing firms up nicely.

Common mistakes and how to dodge them

Why did my ladyfingers turn to mush?
You probably soaked them too long. Just a quick dunk — think “kiss of lemon,” not “lemon drowning.”

My mascarpone went lumpy — what happened?
It was too cold! Let it come to room temp first, and whisk gently until smooth.

Too sweet or not lemony enough?
Taste as you go. Add a bit more zest or curd to brighten things if needed.

My cream split on top — why?
Whipped it a touch too far. Stop at soft peaks, not butter.

Storage and reheating

• Fridge: Keep it covered and chilled — it’ll stay fresh for up to 3 days (if it lasts that long).
• Freezer: Not ideal — the texture changes. But in a pinch, freeze without the whipped cream topping. Wrap tight.
• Reheating: Nope. Tiramisu is a cold dessert — don’t heat it, just let it come to room temp if needed.

Frequently asked questions

What if I don’t have ladyfingers?
Use thin slices of pound cake or sponge cake instead. Just go easy on the soaking.

Can I make this alcohol-free?
Absolutely. Swap the limoncello for a lemon sugar syrup (equal parts sugar and lemon juice, warmed till dissolved).

Can I use store-bought lemon curd?
Yes, and I do. But homemade’s also lush if you’ve got the energy.

What’s a good dish size for this?
A medium casserole dish or loaf pan works well. Or do it in little glasses for individual servings — very cute.

Nutrition Facts (Per Serving)

• Calories: 125.3
• Total Fat: 5.4g
• Cholesterol: 50mg
• Sodium: 24mg
• Carbs: 14.4g
• Sugars: 12g
• Protein: 2.4g

Try More James Martin Recipes:

• James Martin Sweet Shortcrust Pastry
• James Martin Microwave Syrup Sponge Pudding
• James Martin Chocolate Fudge Cake