Jessica Holmes’ Lemon-misu: A No-Bake Citrus Twist on Classic Tiramisu

If you’re looking for a dessert that looks impressive without turning on the oven, baker Jessica Holmes has you covered. Her refreshing take on the classic tiramisu swaps coffee and cocoa for bright citrus flavours, creating a creamy, zesty dessert that’s perfect for family gatherings, afternoon teas or entertaining a crowd.

With layers of sponge fingers soaked in homemade lemon-lime syrup, silky mascarpone cream and a tangy homemade lemon curd, this “Lemon-misu” strikes the perfect balance between sweet and tart. Better still, it can be made the day before, leaving you with one less thing to worry about when guests arrive.

Lemon-misu

Prep time: 45 minutes + 2 hours chilling

Chill time: 6 hours

Serves: 24

Ingredients

Lemon curd

180 ml (¾ cup) fresh lemon juice (approximately 3–4 lemons)
Finely grated zest of 2 large lemons
100 g (½ cup) caster sugar or granulated sugar
3 large eggs, plus 3 egg yolks
75 g (⅓ cup) unsalted butter, softened

Lemon-lime syrup

180 ml (¾ cup) fresh lemon juice (approximately 4 lemons)
30 ml (2 tablespoons) fresh lime juice
100 g (½ cup) caster sugar or granulated sugar
360 ml (1½ cups) water

Mascarpone cream

600 ml (2½ cups) thickened or heavy cream
250 g (1 cup) mascarpone cheese
120 ml (½ cup) crème fraîche
1 teaspoon vanilla extract

To assemble

330 g (approximately 40) savoiardi or lady finger sponge biscuits
Finely grated lemon and lime zest

Method

Set aside a 23 × 33 cm (9 × 13 inch) cake tin or glass or ceramic dish.

Make the lemon curd. In a medium saucepan, add the lemon juice, lemon zest, caster sugar, eggs and egg yolks. Whisk together until combined. Put the pan on medium-low heat and stir using a heatproof spatula for 5-7 minutes until the mixture thickens or reaches 65°C (149°F). Immediately take it off the heat. Add the butter and stir until smooth.

Run the curd through a sieve, discarding any lumps or bumps.

Cover the surface of the curd with plastic wrap to prevent it from forming a skin and put it in the fridge for 2 hours to thicken.

Make the lemon-lime syrup. In a medium saucepan, add the lemon juice, lime juice, caster sugar and water. Put the pan on medium heat and stir until all the sugar has dissolved.

Take the syrup off the heat and transfer it to a medium shallow dish. Leave it to cool completely.

Make the mascarpone cream. In a large mixing bowl, add the cream, mascarpone, crème fraîche and vanilla. Use an electric mixer to whisk on medium speed until soft peaks form.

To assemble, gently dip half of the savoiardi in the lemon-lime syrup, 3 seconds for each side. Arrange the savoiardi in a single layer along the bottom of the cake tin or dish (approximately 20 biscuits per layer). Leave a small space between each biscuit as they will swell over time.

Spoon half of the lemon curd onto the soaked savoiardi and gently spread it out to cover them. Add half of the mascarpone cream on top and spread it out to form one even layer.

Dip the remaining savoiardi in syrup and then carefully place them on top of the mascarpone cream in one layer.

Spoon the remaining lemon curd on top and spread it out. Finish with a layer of mascarpone cream.

Cover the dish with plastic wrap and put it in the fridge to chill for at least 6 hours or, even better, overnight.

Sprinkle lemon and lime zest on top to decorate.

Serve cold slices of the cake directly from the cake tin.

Notes

You will need a candy thermometer to make the lemon curd.

Store the cake covered in the fridge.

Something Sweet by Jessica Holmes, published by Plum, RRP: $44.99, photography by Mark Roper.

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