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

We’re calling it, lemon tiramisu is better than the traditional recipe

Plus, no cooking required!

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

Skip to Recipe

Serves 6-8

Prep

20M

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.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)