Lemon Meringue Tiramisu

With the sun finally starting to show up in London, it felt like the perfect time to put a fresh spring twist on a classic favourite. This Lemon Meringue Tiramisu is a light, citrusy take on the traditional dessert, inspired by the bright flavours of of a classic lemon cheesecake, but with the soft, layered texture of tiramisu. It’s not traditional by any standards, but the layers of lemon curd, smooth mascarpone, and crumbled shortbread and meringue create a spring dessert, that feels both familiar and new.

Ingredients

Lemon Syrup Soak:

• 250ml of water

• juice of one lemon (small)

• 100g sugar

  
  

Mascarpone cream layer:

• 250g mascarpone

• 200g cream cheese

• 150ml double cream (cold)

• 80g condensed milk

• 1 tsp vanilla bean paste

• zest of 1-2 lemons

• 1 tbsp of lemon juice

• Pinch of salt

For in between the layers:

• Good quality Lemon Curd - I used Bonne Maman (it only contains 5 ingredients)

• 2 packs of ladyfingers (Savoiardi/sponge finger biscuits)

• a pack of short bread biscuits

• meringue nests

Method

Make the lemon syrup:

1. Pour the granulated sugar and water into a small saucepan.

2. Cook over medium heat, and stir continuously until the mixture just starts to boil ( will take about 3- 5 minutes, depending on your stove) It usually takes about 3 minutes.

3. Once the mixture has cooled slightly add the juice of the lemon to the mixture and let it cool completely before using later

   
   

Make the mascarpone cream:

1. In a bowl, mix whip double cream, cream cheese, double cream, condensed milk, lemon juice, lemon zest, vanilla and salt until soft peaks form.

Assemble:

1. Quickly dip the ladyfingers one by one into the lemon syrup soak (just 1–2 seconds each side). They should be moist but not soggy. Layer at the bottom of the pan

2. Spread over half the mascarpone mixture, and then a layer of lemon curd.

3. Add your crushed meringue nests and shortbread biscuits before repeating the process for a second time

4. Add some white chocolate shavings once you get to your final layer alongside your meringue nest and shortbread biscuits.

Chill:

1. Cover and refrigerate for at least 6 hours (overnight for best texture).

Storing and Reheating

Store covered on the fridge for 2-3 days.