James Martin Lemon Tiramisu is a chilled pudding with soft layers of sponge fingers dipped in a zingy lemon and limoncello syrup. A silky sabayon folded through whipped double cream sits between each layer, so the whole thing feels light yet wonderfully indulgent.
James Martin demonstrates his tiramisu method on jamesmartinchef.co.uk, and the real magic happens with a sabayon whisked over simmering water. He beats egg yolks and sugar until thick and pale, then folds that airy custard gently through the cream.
Using steam rather than direct heat keeps the yolks from scrambling, which is why the filling turns out smooth instead of grainy. That gentle warmth also builds a mousse-like body that holds its shape beautifully after a few hours in the fridge.
James Martin Lemon Tiramisu
Description
Savoiardi biscuits briefly dipped in a bright citrus and limoncello bath, stacked between a whisked egg yolk cream and dots of sharp lemon curd, then chilled until softly set.
Ingredients
For the lemon syrup:
For the tiramisu:
Instructions
- Heat the water, sugar, lemon juice, and zest in a small saucepan over medium heat until the sugar dissolves, then simmer for 3 to 4 minutes and set aside to cool.
- Whisk the egg yolks and caster sugar in a large bowl set over a pan of simmering water until the mixture looks light, creamy, and thick.
- Cool the sabayon slightly, then gently fold it into the whipped double cream until fully combined.
- Mix the cooled lemon syrup with the limoncello in a shallow dish wide enough to dip the sponge fingers.
- Dip the sponge fingers quickly into the lemon mixture one at a time, then arrange a layer in the base of a serving dish.
- Spoon over a layer of the cream mixture, then dot small spoonfuls of lemon curd across the top.
- Repeat the layers of dipped sponge fingers, cream, and lemon curd until all ingredients are used, finishing with cream.
- Sprinkle fresh lemon zest over the top and chill in the fridge for at least 4 hours or overnight before serving.
FAQs
What does ribbon stage mean when whisking the sabayon?
It means the egg yolk and sugar mixture falls off the whisk in a thick ribbon that sits on the surface for a few seconds. You get there by whisking steadily over simmering water, which gently cooks the yolks without scrambling them. This technique comes directly from James Martin’s tiramisu on his official website.
Can I make this without limoncello?
You can swap it for extra lemon syrup made with equal parts sugar and lemon juice warmed until dissolved. The pudding will still taste bright and zesty, just without the boozy warmth that limoncello brings. This also makes it a good choice for children or anyone avoiding alcohol.
Why are my sponge fingers falling apart?
You are probably soaking them too long, since they only need a very quick dip to pick up enough flavour without going soggy. James Martin says to dip them quickly, which keeps them moist but firm enough to hold together in the layers. Try drizzling the syrup lightly with a spoon if they still break apart.
Can I assemble this the night before?
Yes, this pudding actually tastes better after a full night in the fridge because the flavours meld and the sponge softens into the cream. Cover the dish tightly so the cream does not pick up any fridge odours overnight. It keeps well for up to two days, similar to other make-ahead desserts like Sweet Shortcrust Pastry.
Can I use shop-bought lemon curd?
Shop-bought curd works perfectly and saves you a step, since the sabayon is the main technique in this recipe. Just check the curd has a good balance of sharp and sweet so it cuts through the rich cream. Homemade curd gives a fresher flavour if you have the time for it.
Can I serve this in individual portions?
Layering the sponge fingers and cream into glasses or small jars makes serving much easier and looks lovely at a dinner party. Use the same dipping and layering method, just scale down to two or three fingers per glass. Top each one with lemon zest and chill the same way, which pairs well alongside Microwave Sponge.