When I say tonight’s dessert or pudding is tiramisu some diners have a wonderful smile and a zest of anticipation and excitement on their faces whilst the remaining few fall to their knees with their hands covering their faces in a negative tail of disappointment.  So I have developed a summertime and much lighter tiramisu. I have opted for orange juice here paired with limoncello but equally you could use apple juice, passionfruit juice or a raspberry juice and pair it with an alcohol of your choice or omit the alcohol altogether. The lemon zest can be swapped for orange or grapefruit zest and the berries can be your choice. The style of cooking I teach and love to cook is generally from my freshly stocked fringe and larder, meaning that if you have it, then use it, if not then select an alternative that would suit!

Give my fresh faced tiramisu a go and please let me know what you think. Welcome to a late taste of summer.


Lemon & Strawberry Tiramisu

Preparation time: 20 minutes

Setting time: 4–6 hours

Serves: 6–8

300ml Orange juice

6 tbsp. Limoncello

6 large eggs

5 tbsp. granulated sugar

500g mascarpone

1 large lemon zest and juice (extra zest for the topping)

750g savoiardi biscuits (known as ladies fingers)

300g Strawberries

  1. Zest the lemon and leave the zest to one side. Halve the naked lemon and juice it. Add the juice to a bowl with the orange juice and limoncello. Stir.
  2. Separate the eggs. Whites in one bowl and yolks in another. Add the sugar to the egg yolks and whisk for 5 minutes, until creamy.
  3. Add the mascarpone cheese to the egg yolk mixture and combine. Stir with a wooden spoon and then whisk for 1 minute to remove any lumps.
  4. Wash the whisk, then whisk the egg whites until stiff peaks are formed.
  5. Gently fold in the egg whites to the mascarpone mixture, half the mixture at a time. Add the lemon zest and stir to combine.
  6. Take your trifle dish or individual glasses and start layering up the ingredients.
  7. Quickly dip each biscuit into the limoncello and orange mixture and place in your dish.
  8. Complete one biscuit layer then spoon on a layer of the cream mixture and level. Sprinkle over a few sliced strawberries. Then return to dipping and layering the biscuits, add the cream and orange soaked biscuits.
  9. Continue until you have three layers, finishing with the cream on top.
  10. Chill in the fridge for at least 4–6 hours. If you use glasses or ramekins they will only need 2 hours to chill.
  11. Serve with strawberries and a fresh scatter of a little more lemon zest.