This Lemon Tiramisu is a vibrant take on the classic dessert, swapping traditional ladyfingers with light, fluffy homemade sponge cake. The sponge cake soaks up a zesty lemon syrup, infusing every layer with a refreshing citrus burst.
Combined with a creamy mascarpone filling, this dessert perfectly balances tanginess and richness. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil, and line the bottom with parchment paper for easy removal.
Whisk together the flour, baking powder, and baking soda in a large bowl until evenly combined. This step ensures the leavening agents are distributed, resulting in a uniform rise. In another bowl, mix the eggs, sugar, and vegetable oil until the mixture is pale and slightly thickened.
Gradually add the milk and vanilla extract, mixing until smooth. Add the wet ingredients to the dry ingredients in batches. Gently fold the mixture with a spatula or whisk to avoid overmixing. Overmixing can lead to a dense cake. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Combine Ingredients in a Saucepan: Add fresh lemon juice, water, and sugar to a medium saucepan.
Stir well to dissolve the sugar. Heat the mixture over medium heat, bringing it to a gentle simmer. Let it cook for 2-3 minutes, allowing the syrup to slightly thicken. Remove from heat and allow the syrup to cool to room temperature. Cooling ensures the cake absorbs the syrup evenly without becoming soggy.
Prepare the Mascarpone Cream: In a large, chilled mixing bowl, whip the cold heavy cream and powdered sugar using an electric mixer on medium speed. Continue whipping until soft peaks form. Be careful not to overbeat, as it can make the cream grainy.
In a separate bowl, mix the mascarpone cheese with lemon zest and vanilla extract until smooth. Use a spatula to break up any lumps gently. Gradually fold the whipped cream into the mascarpone mixture in three batches. Folding prevents the cream from deflating, ensuring the mixture stays light and airy.
Once completely cooled, carefully slice the sponge cake horizontally into two equal layers. Use a serrated knife for precision and avoid crumbling the cake. Soak the First Layer: Place the bottom layer in a serving dish and generously brush it with the lemon syrup.
Use a pastry brush or spoon to ensure even soaking. Spread half of the mascarpone cream mixture over the soaked cake layer. Use an offset spatula for a smooth and even surface. Repeat with the Second Layer: Place the second cake layer on top, soak it with the lemon syrup, and spread the remaining mascarpone cream evenly over the surface.
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or overnight for best results. Chilling allows the flavours to meld and the cake to achieve the perfect texture. Sprinkle fresh lemon zest over the top just before serving. For added flair, you can also add thin lemon slices or edible flowers.
Expert Tips for Success;
Room Temperature Ingredients: Let the mascarpone and eggs come to room temperature before use to ensure a smooth, lump-free mixture.
Do Not Oversoak: While the syrup adds flavour, over-soaking the cake can make it mushy. Brush it on lightly.
Chilling Time: For the best texture and flavour, let the tiramisu chill overnight. The sponge cake absorbs the flavours beautifully.
Lemon Variations: Use Meyer lemons for a sweeter flavour or regular lemons for a tangier kick.
Customization Ideas and Variations;
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the sponge cake.
Dairy-Free Alternative: Substitute mascarpone with coconut cream and heavy cream with a plant-based alternative.
Add Layers: Add fresh raspberries or blueberries between the cake and cream layers for a fruity twist.
Alcoholic Version: Add a splash of limoncello or citrus liqueur to the lemon syrup for a grown-up dessert.
Storage, Reheating, and Make-Ahead Tips;
Storage: Store the tiramisu in the refrigerator, covered, for up to 3 days.
Freezing: Freeze individual portions in airtight containers for up to 2 weeks. Thaw overnight in the fridge before serving.
Make-Ahead: Prepare the sponge cake and lemon syrup a day in advance. Store them separately and assemble the tiramisu when ready.
This Lemon Tiramisu, made without ladyfingers, is a refreshing and indulgent dessert that’s as beautiful as it is delicious. The homemade sponge cake, tangy lemon syrup, and creamy mascarpone layers create a delightful balance of flavours.
Perfect for family gatherings, dinner parties, or as a personal treat, it’s a dessert worth savouring. Give it a try—you’ll love the bright, zesty flavours and the joy it brings to your table!
Ingredients;
For the Sponge Cake:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) milk, room temperature
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
For the Lemon Syrup:
- 1 cup (240 ml) fresh lemon juice (about 4 lemons)
- 1 cup (200 g) granulated sugar
- 1 ½ cups (360 ml) water
For the Mascarpone Cream:
- 1 ½ cups (360 ml) heavy cream, cold
- 1 cup (120 g) powdered sugar, sifted
- 500 g (18 oz) mascarpone cheese, room temperature
- Zest of 2 large lemons
- 1 tsp pure vanilla extract
