Nigella Lemon Tiramisu

I remember the first time I made a lemon tiramisu. It was a grey spring afternoon in London, and I was homesick for sunshine. I’d just watched Nigella whip one up with that calm magic only she has — the way she stirred lemon curd into mascarpone like she was painting a masterpiece. So I gathered what I had, swapped espresso for lemon syrup, and made this cloud-light dessert that tasted like sunlight in a bowl.

This Nigella Lemon Tiramisu is not your nonna’s classic — it’s brighter, zingier, and has a sort of English elegance about it. That lemon curd cuts right through the creamy richness and turns a beloved Italian staple into something new and deeply comforting. It’s now a staple of mine for spring lunches or when I just need a spoonful of citrus joy. Let’s get into it.

Ingredients List

For the Mascarpone Mixture

• 250g mascarpone cheese — the creamy backbone of this dessert.
• 3 medium egg whites — whipped to stiff peaks for that airy lift.
• 3 medium egg yolks
• 50g sugar — beaten with the yolks until pale and silky.
• Lemon curd — sharp, sweet, and utterly essential.
• Sponge fingers (ladyfingers or boudoir biscuits)

For the Syrup

• 2 tsp lemon juice — fresh is best for zing.
• 25g sugar — simmered with lemon juice for a simple soaking syrup.

Optional but lovely: a little lemon zest for layering or garnish.

How to Make It

1. Whip the egg whites until they hold stiff peaks. Set them aside and try not to snack on them like marshmallow fluff (I always do).
2. In a separate bowl, beat the egg yolks and sugar until they’re light, creamy, and almost doubled in volume.
3. Fold in the mascarpone gently to keep that beautiful texture intact.
4. Now bring the whites back — fold them into the mascarpone mix in three batches. Go slow. This isn’t a race.
5. Make your syrup by gently heating the lemon juice and sugar until dissolved and just bubbling. Let it cool slightly.
6. Dip the sponge fingers quickly into the syrup — don’t let them get soggy — and layer them into your serving dish (a trifle bowl, small glasses, whatever you fancy).
7. Spoon over some mascarpone mixture, then dollop lemon curd in swirls. Repeat the layers — fingers, cream, curd — until you reach the top.
8. Cover and chill overnight. Yes, overnight. It’s better for it. And gives you something to look forward to tomorrow.

Note: I once made it and forgot the sugar in the yolk mix. It was… intense. Don’t skip it, yeah?

Common Mistakes

Can I substitute the mascarpone?
Not really. Cream cheese or ricotta will change the texture entirely. Mascarpone gives you that lush silkiness.

Why did my egg whites collapse?
Either they were overbeaten or mixed in too aggressively. Fold gently and stop when combined.

My tiramisu turned out watery — why?
The sponge fingers might’ve been over-soaked. A quick dip in the syrup is all they need.

Do I really have to chill it overnight?
Technically no, but if you want those layers to set and flavours to mingle like old friends — yes.

I once used store-bought lemon curd that tasted of cleaning spray. Help?
Use a good-quality jar, or better yet, make your own. It’s a game-changer.

Storage Tips

• In the fridge: Store tightly covered for up to 3 days. The flavour improves with time.
• In the freezer: You can freeze it (in portions is best), tightly wrapped, for up to 1 month. Thaw gently in the fridge overnight.

What to Serve With It

• Fresh raspberries or strawberries — their tartness sings with the lemon.
• A crisp glass of prosecco or elderflower fizz — because why not.
• A sprig of mint on top — optional, but very Nigella-esque.

FAQ Section

Can I make this without eggs?
You’d have to alter the recipe significantly. The eggs provide the lift and richness. Not recommended.

Can I make it gluten-free?
Yes! Use gluten-free ladyfingers — they’re widely available now.

Is this safe for kids?
There’s no coffee or alcohol in this version, so yes, it’s kid-friendly and quite a hit with little ones.

Can I double the recipe?
Absolutely. Just use a larger trifle dish and double everything. It’s a great showstopper for gatherings.

Try More Recipes:

• Nigella Lemon Surprise Pudding
• Nigella Rhubarb Ice Cream
• Nigella Muffins
• Nigella Lime And Coconut Cake