James Martin Lemon Tiramisu

This James Martin lemon tiramisu is a fresh, elegant twist on the classic Italian dessert. It has a light, creamy texture with bright citrus flavour, balanced by soft sponge fingers soaked in lemon syrup. The recipe is straightforward and beginner friendly, with no baking required and simple assembly. From start to finish, it takes about 30 minutes plus chilling time.

Ingredients

For the lemon syrup

• 150ml water
• 100g caster sugar
• 2 unwaxed lemons, finely zested and juiced

For the tiramisu cream

• 250g mascarpone cheese
• 300ml double cream
• 75g icing sugar, sifted
• 1 tsp vanilla extract

For assembling

• 200g sponge fingers
• Extra lemon zest, for finishing

How to Make James Martin Lemon Tiramisu

• Prepare the lemon syrup: Pour the water and caster sugar into a small saucepan and place over medium heat. Stir until the sugar dissolves, then simmer for 5 minutes. Remove from the heat and stir in the lemon zest and juice. Leave to cool completely.
• Whip the cream: In a large bowl, whip the double cream until it holds soft peaks. Take care not to overwhip, as the cream should stay smooth and light.
• Make the mascarpone mixture: In a separate bowl, beat the mascarpone, icing sugar, and vanilla extract until just smooth. Gently fold in the whipped cream using a spatula.
• Soak the sponge fingers: Briefly dip each sponge finger into the cooled lemon syrup. Do not soak them for too long, as they should be moist but still hold their shape.
• Assemble the tiramisu: Arrange a layer of soaked sponge fingers in the base of a serving dish. Spoon over half of the lemon cream and spread evenly. Add another layer of sponge fingers, followed by the remaining cream.
• Chill: Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavours to develop and the dessert to set.

Tips

How do I stop the tiramisu from becoming soggy?

Dip the sponge fingers very quickly into the syrup. A short dip is enough to add flavour without making them collapse.

Can I make this dessert ahead of time?

Yes, this lemon tiramisu is ideal for making a day in advance. Chilling overnight improves both texture and flavour.

What if my cream feels too loose?

Make sure the double cream is whipped to soft peaks before folding it into the mascarpone. If needed, chill the mixture briefly to help it firm up.

Serving Suggestions

• Serve well chilled straight from the fridge
• Finish with extra lemon zest for colour and aroma
• Pair with fresh berries for added freshness

Storage

Room temperature

This dessert should not be kept at room temperature due to the dairy content.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it well sealed to prevent it absorbing fridge odours.

Freezing

Freezing is not recommended, as the cream can lose its smooth texture once thawed.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 26g
• Saturated fat: 16g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lemon Tiramisu

Recipe by Milli RoseCourse: DessertCuisine: ItalianDifficulty: Easy

Servings

6

portions

Prep time

30

minutes

Cooking timeminutes

Total time

270

minutes

Calories

380

kcal

A light and creamy lemon tiramisu inspired by James Martin, made with mascarpone, fresh lemon syrup, and soft sponge fingers.

Ingredients

• 150ml water

• 100g caster sugar

• 2 unwaxed lemons, zest and juice

• 250g mascarpone cheese

• 300ml double cream

• 75g icing sugar

• 1 tsp vanilla extract

• 200g sponge fingers

• Extra lemon zest, to finish

Directions

• Make the lemon syrup and leave to cool.
• Whip the cream to soft peaks.
• Mix mascarpone with icing sugar and vanilla, then fold in cream.
• Dip sponge fingers briefly into syrup.
• Layer sponge fingers and cream in a dish.
• Chill for at least 4 hours before serving.

Notes

• Dip sponge fingers quickly to avoid sogginess.
• Chilling overnight gives the best flavour.