Tiramisu is one of those timeless desserts that feels at once elegant and comforting. The delicate layers of coffee-soaked ladyfingers, mascarpone, and cocoa dusted on top make it a dessert that feels both luxurious and familiar. But, what happens when you take that classic dessert and give it a twist? You get something truly magical. Nigella Lawson, the queen of effortless yet show-stopping cooking, has a version of tiramisu that’s light, zesty, and a perfect fit for a sunny afternoon-her Lemon Tiramisu.
I first stumbled upon Nigella’s lemon tiramisu during a weekend where I was craving something sweet but not overly rich. I had made tiramisu before, but her recipe sounded like it would hit all the right notes. And it did. The tangy lemon cut through the creamy mascarpone, while the citrus made the dessert feel fresher and more seasonal. It felt like a springtime reinvention of a classic.
Now, whenever I need something that’s a little bit different from the traditional tiramisu but still indulgent and decadent, this recipe is the first one I turn to. The beauty of it is that it’s simple enough for an evening at home but fancy enough to impress guests. And in case you’re wondering-yes, there’s no need for a special occasion to enjoy it. Sometimes, the best thing you can do is treat yourself to something wonderful on a regular Tuesday night.
Nigella Lawson’s Lemon Tiramisu Recipe
What makes Nigella’s lemon tiramisu so special is her use of just a few simple ingredients that come together to create something truly outstanding. Unlike the traditional coffee-heavy version, this recipe leans into bright, fresh citrus flavors that balance out the richness of the mascarpone and cream.
I’ll be honest-I’ve never been the type to follow every little step of a recipe to the letter. Nigella’s instructions, however, gave me the confidence to just go for it. The fact that she encourages you to make the dish in advance (always a bonus for someone who likes to get things done ahead of time) made it even better. I could make it the day before, and all I had to do the next day was sit back and enjoy it with friends.
Ingredient List
Before we dive into how to make it, let’s talk about the ingredients. Like most of Nigella’s recipes, this one doesn’t require a long list of complicated items. Here’s what you’ll need:
- Mascarpone cheese (500g): This creamy Italian cheese is essential. It gives the dessert its smooth texture and rich flavor. You can find mascarpone in most grocery stores, usually in the deli or cheese section.
- Double cream (300ml): This adds to the luxuriousness of the tiramisu, making it rich but not too heavy.
- Icing sugar (75g): A touch of sweetness to balance the tang of the lemon.
- Lemon zest (2 lemons): This is where the magic happens. The zest gives a fresh, aromatic punch that pairs so beautifully with the creaminess.
- Fresh lemon juice (2 lemons): You need that bright, tangy lemon flavor to really make the dessert pop.
- Savoiardi (ladyfingers): These sponge biscuits soak up the cream and make the layers. If you can’t find them, you can substitute with sponge cake or any other light, dry biscuit.
- Lemon curd (optional but recommended): Some recipes use lemon curd in the filling for an extra tangy depth. I think it adds something special, so I always include it.
I’ve made a few adjustments over time, such as adding a bit more lemon juice for extra tartness or increasing the icing sugar when I’ve wanted a sweeter result. But honestly, Nigella’s base recipe is perfect as it is.
How To Make Nigella Lawson’s Lemon Tiramisu?
The beauty of Nigella’s recipe is that it’s incredibly straightforward. There’s no need to make any complicated custard base or worry about the dessert setting perfectly. You just layer everything, let it chill, and then enjoy.
- Prep the cream mixture: In a large bowl, whip together the mascarpone, double cream, icing sugar, lemon zest, and lemon juice. The key here is to whisk it until it’s thick but still soft. You want it to hold its shape but not be as firm as whipped cream. The lemon zest will infuse the cream with an incredible fragrance and flavor.
- Soak the ladyfingers: This is where the magic happens. You need to soak the ladyfingers in lemon juice (and sometimes a bit of lemon liqueur, if you’re feeling fancy). Don’t soak them too long, or they’ll turn into mush. Just a quick dip on each side, and they’re ready. They’ll absorb just enough of the lemony goodness to be delicious but still hold their shape.
- Assemble the layers: In a large dish (I love using a clear glass one so you can see the layers), start by laying down a layer of soaked ladyfingers. Then spread a generous amount of the lemon mascarpone mixture on top. Repeat the layers until you run out of ingredients, making sure the last layer is the creamy mascarpone mixture.
- Chill and set: Now, the hardest part-waiting! You need to let the tiramisu chill in the fridge for at least four hours, but overnight is best. This gives the flavors time to meld together and the ladyfingers to soften just the right amount.
- Serve and enjoy: Right before serving, I like to sprinkle a little more lemon zest on top for an extra burst of citrus. You can also add a dollop of lemon curd if you’ve chosen to include it. The result should be a creamy, tangy dessert with just the right amount of sweetness, and that crisp bite of ladyfinger in between.
Things I Learned
While making this recipe, I’ve picked up a few key things that make the process even easier and the results even better:
- Don’t over-soak the ladyfingers: It’s easy to get carried away, but soaking them too long will make them soggy and ruin the texture. Just a quick dip is enough to get the right balance of moisture without losing their structure.
- Adjust the lemon to your liking: I love lemon, so I tend to be a little more generous with both the zest and juice. But if you’re looking for a more subtle flavor, you can always scale it back. Taste the cream mixture before you assemble it and adjust as needed.
- Let it chill overnight: While it’s tempting to dig in right after you’ve assembled it, allowing the tiramisu to rest overnight in the fridge makes a huge difference. The flavors develop and become more pronounced.
- Use high-quality mascarpone: The mascarpone is the star of the show here, so don’t skimp on quality. It makes a world of difference in the final texture and flavor of the dessert.