Lemon Tiramisu

We love tiramisu, although our Italian relatives never use coffee liquor preferring Espresso to soak the biscuits.

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This lemon tiramisu is fantastic in the summer, so refreshing with a great sweet and sour combination from the lemons and optional Limoncino. Sometimes Limoncino is called Limoncello – it is an Italian regional thing!

Lemon Tiramisu

A fantastic, refreshing take on the classic Tiramisu using fresh lemon juice and/or Limoncino instead of coffee
Prep Time 15 mins
Cook Time 0 mins
Chilling 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine Italian
Servings 6 people


  • 1 Serving dish


  • 250 g Tub of Marscapone
  • 1 small carton Natural Yoghurt
  • 3 Lemons
  • 1 splash Limoncino Optional!
  • 100 g Caster Sugar 75g for mix, 25g for juice
  • 4 Eggs
  • 1 pack Spoge Fingers
  • 100 g White Chocolate


  • Separate the eggs into two bowls.
  • Whisk the egg whites until nice and fluffy.
  • Whisk the yolks with the sugar, mascarpone and yoghurt until smooth.
  • Fold the whites into the yolk mixture.
  • Squeeze the lemons into a separate bowl and stir in some sugar and Limoncino to taste
  • Dip half of the sponge fingers one at a time into the lemon juice for a second or two (not so long that they fall apart!) and arrange in the serving dish.
  • Spoon over half of the marscapone mixture
  • Repeat with the other half of the sponge fingers, dipping in the lemon juice and arranging in the serving dish.
  • Spoon over the rest of the marscapone mixture and level.
  • Grate over white chocolate to finish.
  • Allow to chill and set somewhat in the fridge for a couple of hours
Keyword Lemon, Tiramisu