Nigella’s Lemon Tiramisu is an elegant twist on the classic Italian dessert. Traditionally, tiramisu is layered with coffee-soaked ladyfingers and a mascarpone-egg mixture, dusted with cocoa. But Nigella? She flips the script.
Instead of the deep, wintry tones of espresso and chocolate, she brings in the brightness of lemon-specifically lemon curd and limoncello-to create something that tastes like sunshine on a spoon. It’s still got that lush, velvety mascarpone texture but this version feels lighter, tangier and surprisingly refreshing. I remember the first bite I took-creamy, tart, boozy in the best way. and I just sat back and grinned. It’s a dessert that makes you feel a little indulgent, a little smug that you made it and a whole lot happy.
Nigella Lemon Tiramisu Recipe
Ingredients Needed
Okay, this is where things start to get delicious. The beauty of this recipe is in its simplicity-Nigella always champions ease without skimping on decadence. Here’s what you’ll need:
For The Lemon Syrup
- Juice of 1 lemon
- 2 tablespoons limoncello (lemon liqueur, sweet and sharp)
- 100 ml water
- 2 teaspoons sugar
For The Mascarpone Cream
- 4 large eggs, separated
- 100 g caster sugar
- 500 g mascarpone
- Zest of 1 unwaxed lemon
For Layering
- 200 g savoiardi (Italian ladyfingers)
- 200 ml limoncello
- 6 tablespoons lemon curd (plus extra for drizzling, if you’re like me and love a little mess)
Now, a personal note on the limoncello: I bought a bottle in Amalfi during a trip years ago and have been hoarding it like gold. This recipe is one of the rare times I bring it out. and it makes all the difference.
Equipment Needed
Nothing fancy here which is why this dessert is such a keeper. Here’s what I used:
- Mixing bowls (at least two)
- Hand mixer or stand mixer (for whipping the egg whites and yolks)
- Spatula (to fold-don’t skip this!)
- Measuring cups/spoons
- Zester or microplane
- Serving dish or trifle bowl (I use a glass one because the layers deserve to be shown off)
- Fine sieve (if you want to dust with icing sugar later, totally optional)
Instructions To Make Nigella Lawson’s Lemon Tiramisu
Let’s break this down the way I do in my kitchen-barefoot, apron on, music in the background (Sinatra or Billie Holiday usually) and a glass of something chilled nearby.
1. Make The Lemon Syrup.
Start by mixing the lemon juice, limoncello, water and sugar in a small bowl. Give it a stir until the sugar dissolves. This is what you’ll dip the ladyfingers in. It smells so clean and citrusy-like standing in a lemon grove.
2. Whip The Yolks.
In a bowl, whisk the egg yolks and sugar until thick and pale. This takes a few minutes. You’ll see it go from bright yellow to a creamy, almost mousse-like consistency.
3. Add The Mascarpone And Lemon Zest.
Dollop in the mascarpone and fold gently until it’s smooth. Then zest your lemon right into the mix. That fragrance? Instant mood lift.
4. Whip The Egg Whites.
In a separate bowl, whisk the egg whites until they form stiff peaks. This step gives your tiramisu that dreamy, airy lift.
5. Combine.
Fold the egg whites gently into the mascarpone mixture in stages. This is the part where I tell myself: do not rush. The lighter the fold, the fluffier your cream.
6. Assemble.
Here’s the fun part-layering. Dip each savoiardi biscuit quickly into the lemon syrup (don’t soak or they’ll disintegrate) and line them in your dish. Spread over half the mascarpone mixture, then dollop spoonfuls of lemon curd over that. Repeat with another layer of dipped biscuits, remaining mascarpone cream and more lemon curd on top if you’re feeling generous (I always am).
7. Chill.
Cover and refrigerate for at least 6 hours, preferably overnight. Trust me, waiting is the hardest part. But the flavors need time to settle into each other, like old friends catching up.
What I Learnt
This dessert taught me that elegance doesn’t have to be complicated. Lemon Tiramisu is bold yet balanced-tart yet mellow, rich but with a freshness that sneaks up on you. And maybe more importantly, it reminded me that taking risks in the kitchen is worth it.
Swapping out coffee and cocoa for lemon and curd seemed odd at first. I mean, tiramisu is almost sacred, right? But Nigella, in her wonderfully seductive food-sorceress way, proves that breaking the rules can lead to something even better.
Also, I learned not to over-soak the ladyfingers. First time I made this, I treated them like sponges. Big mistake. They turned to mush. Now I give them a quick in-and-out dip, like they’re diving into a cold lake and immediately regretting it.
FAQs
Can I Use Store-bought Ladyfingers For Nigella’s Lemon Tiramisu?
Absolutely! Store-bought ladyfingers are a perfect shortcut. They soak up the lemony mascarpone just as well as homemade ones, making the whole process faster without sacrificing flavor.
Is It Okay To Make Nigella’s Lemon Tiramisu The Night Before Serving?
Yes! In fact, it’s even better if you let it chill overnight. The flavors meld together beautifully, and the dessert firms up for that perfect, scoopable texture. Just don’t be too tempted to dig in early!
Can I Substitute The Lemon Zest With Lemon Juice In The Recipe?
You can, but the zest is key to getting that fresh, fragrant lemon punch. If you only use juice, the texture might change a bit, so I’d recommend sticking to the zest for the best flavor and bite.
