5-ingredient Lemon Tiramisu
A simple, make-ahead lemon tiramisu that's perfect for busy families, made with whipped cream, lemon curd, and sponge fingers.
Ingredients
Essentials
- 350 ml cold double cream (heavy cream) Base that whips into the lemon-scented cream.
- 50 g icing sugar For sweetening the whipped cream.
- 1 tbsp lemon juice Adds brightness to the cream.
- Zest from 1 lemon lemon Use a microplane for the best flavor.
- 20 g icing sugar For the lemon syrup that soaks the sponge fingers.
- 60 ml lemon juice Mixed with sugar to make a light lemon syrup.
- 26 pieces sponge fingers (ladyfingers) The classic tiramisu sponge.
- 320 g lemon curd Ready-made or homemade, the tangy layer everyone loves.
- to taste sliced lemons Optional, for garnish.
- to taste fresh mint Optional, for fragrance and color.
Optional Add-ons
- to taste fresh berries (blueberries or raspberries) For a colorful topping.
- to taste icing sugar For a pretty finish.
- to taste crushed shortbread or digestive biscuits For extra crunch.
- 0.5 tsp vanilla extract For a warmer cream flavor.
Instructions
Preparation
- Chill your mixing bowl and whisk for a few minutes to help cream whip faster.
- Pour 350 ml cold double cream into the chilled bowl.
- Add 50 g icing sugar, 1 tbsp lemon juice, and the zest from 1 lemon. Whip until soft peaks form.
- In a separate shallow bowl, whisk 20 g icing sugar with 60 ml lemon juice to make the lemon syrup.
- Quickly dip each sponge finger into the lemon syrup and arrange a single layer in the dish.
- Spread half of the whipped lemon cream over the sponge fingers.
- Spoon half of the lemon curd over the cream and spread gently to cover.
- Repeat with the remaining sponge fingers and finish with the remaining whipped cream and lemon curd.
- Cover the dish with cling film or a lid and refrigerate for at least 4 hours, preferably overnight.
Serving
- Garnish with thin sliced lemons and fresh mint before serving.
- Slice with a warm, dry knife for clean servings.
Notes
This dessert is forgiving and keeps well in the fridge. It's perfect for busy weeknights and can be made ahead.