A bright, zesty twist on the classic tiramisu—featuring soft sponge cake, silky mascarpone cream, and tangy lemon curd for a show-stopping summer dessert.

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✨ Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• ¾ cup all-purpose flour, sifted

• ½ teaspoon baking powder

• Pinch of salt

For the Lemon Syrup:

• ⅓ cup fresh lemon juice

• 2 tablespoons water

• 2 tablespoons granulated sugar

For the Lemon Mascarpone Cream:

• 1¼ cups mascarpone cheese, chilled

• 1 cup heavy cream, cold

• ⅓ cup powdered sugar

• Zest of 1 lemon

• 1 teaspoon vanilla extract

For the Lemon Curd (or substitute with store-bought):

• ½ cup fresh lemon juice

• ½ cup granulated sugar

• 3 large egg yolks

• 1 tablespoon lemon zest

• 4 tablespoons unsalted butter

For Garnish:

• Whipped cream

• Lemon slices (optional)

• Lemon zest, for extra brightness

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👩‍🍳 Instructions

1. Make the Sponge Cake:

Preheat the oven to 350°F (175°C).
Line an 8x8-inch square pan with parchment paper.
In a large mixing bowl, beat eggs and sugar using a hand or stand mixer on high for about 6 minutes, until thick, pale, and tripled in volume.
Add vanilla extract.
Sift in flour, baking powder, and salt, and gently fold using a spatula until just incorporated—do not overmix.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until the top springs back when touched.
Cool completely, then slice the cake horizontally into two even layers.

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2. Make the Lemon Syrup:

In a small saucepan, combine lemon juice, water, and sugar.
Warm over low heat until the sugar is fully dissolved.
Let cool to room temperature.

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3. Prepare the Lemon Curd:

In a small saucepan, whisk together lemon juice, sugar, egg yolks, and lemon zest over medium-low heat.
Cook, stirring constantly, until the curd thickens and coats the back of a spoon—about 7–10 minutes.
Remove from heat and stir in the butter until melted and smooth.
Let cool completely before using.

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4. Make the Mascarpone Cream:

In a large bowl, beat mascarpone, cold heavy cream, powdered sugar, lemon zest, and vanilla extract until the mixture is smooth, thick, and fluffy (soft peaks form).

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5. Assemble the Cake:

Place the bottom sponge layer on a serving plate.
Brush it generously with lemon syrup to moisten.
Spread half of the mascarpone lemon cream over the sponge.
Drizzle and gently swirl in some lemon curd on top.
Place the second sponge layer on top and repeat: brush with lemon syrup, add the rest of the mascarpone cream, and swirl in more curd.

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6. Decorate:

Pipe or spoon whipped cream over the top.
Garnish with lemon slices and a sprinkle of fresh lemon zest for a refreshing, citrusy look.
Refrigerate the cake for at least 4 hours or overnight to set fully.

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⏰ Time & Yield

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Chill Time: 4+ hours

• Total Time: ~5 hours

• Servings: 9 generous slices or 12 smaller portions