Name: We’re calling it, lemon tiramisu is better than the traditional recipe
Prep time: 20 min
Total time: 20 min
Yield: 6-8
Ingredients: 460g packet double vanilla sponge cake; 600ml thickened cream; 250g mascarpone; 350g jar lemon curd; 2 passionfruit, pulp removed

Tiramisu is everyone’s favourite dessert at the moment. But, if you’re a little bit tired of the rich coffee and dark chocolate flavours (we won’t tell on you, we promise!) of traditional tiramisu, then this cheat’s lemon version takes the cake.

While it looks like you’ve been working on this one for hours, it’s a simple assembly job using store-bought ingredients. It couldn’t be easier to make a summer dessert everyone will want seconds of.

Ingredients

460g packet double vanilla sponge cake

600ml thickened cream

250g mascarpone

350g jar lemon curd

2 passionfruit, pulp removed

Method

Step 1

Cut each cake in half horizontally (to make four rounds).

Step 2

Using an electric mixer, whisk cream and mascarpone until soft peaks form. Fold in 1/2 cup lemon curd until just combined. Reserve 1 tablespoon curd.

Step 3

Spread remaining curd over each sponge half (1 tablespoon over each). Put a sponge half, curd-side up, into a 19cm round, deep glass bowl. Spread over 1 cup of cream mixture. Drizzle with 2 teaspoons passionfruit pulp. Cover with another cake layer.

Step 4

Repeat layers, finishing with cake. Spread 1/2 cup cream mixture over top layer of cake. Put remaining cream mixture in a piping bag fitted with a 1 1/2 cm plain nozzle. Pipe remaining cream mixture over top.

Step 5

Drizzle with reserved lemon curd and remaining pulp. Refrigerate until ready to serve.

A layered lemon tiramisu cake in a glass dish. — Photography Tim Roberts, styling Michele Cranston and David Morgan

Rebecca Lyall

Rebecca Lyall has more than 30 years of experience in publishing. She began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media as senior photo chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines, allowing her to blend professional creativity with family life.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.