Lemon Tiramisu

Lemon Tiramisu

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Making tiramisu yourself is a cinch - just be careful not to soak the sponge fingers too much in the espresso or it will get mushy.


Serves: 8 

  • 4 egg yolks
  • 4 tablespoons sugar
  • 500g mascarpone
  • zest of 1 unwaxed lemon
  • 400ml cold espresso
  • 40ml brandy
  • 150g - 200g sponge fingers
  • unsweetened cocoa powder

Preparation:30min  ›  Extra time:5hours chilling  ›  Ready in:5hours30min 

  1. Beat the egg yolks with the sugar until foamy. Fold in the mascarpone with a spoon and stir in the lemon zest.
  2. Prepare a flat glass dish. Mix the espresso with the brandy in a bowl. Dip half of the sponge fingers into it briefly and lay them on the bottom of the glass dish.
  3. Spread half of the mascarpone over the sponge fingers. Do the same again with the remaining sponge fingers to form another layer over the mascarpone. Spread the rest of the cream on top.
  4. Cover and leave for at least 5 hours in the fridge to infuse, preferably overnight. Dust with cocoa powder before serving.

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