Lemon Curd Tiramisu


  • 185ml limoncello
  • 110g caster sugar
  • Finely grated zest and juice of 2 lemons
  • 300ml thickened cream
  • 30g icing sugar, sifted
  • 250g mascarpone
  • 250g Chivers lemon curd
  • 200g sponge fingers
  • 50g white chocolate, shaved


  1. Place the limoncello, caster sugar, lemon juice and 125ml water in a saucepan over low heat, stirring until the sugar dissolves. Remove from heat and set aside to cool.
  2. Whisk cream and icing sugar with electric beaters until stiff peaks form. Combine the mascarpone and 200g lemon curd in a bowl, then fold in the cream mixture. Chill until ready to serve. Working with 1 glass at a time, dip 2 sponge fingers in the cooled limoncello mixture one at a time for about 10 seconds so that the sponge fingers soak up some of the liquid but do not disintegrate.
  3. Arrange in the base of a serving glass, then top with 2 tbsp lemon cream mixture and a dollop of remaining lemon curd.
  4. Repeat layers, finishing with cream mixture. Top with lemon zest and white chocolate. Chill in the fridge until ready to serve

Lemon Curd Tiramisu