Lemon Tiramisu
An elegant dessert combining the refreshing taste of lemon with a creamy, smooth texture in beautifully layered indulgence. Perfect for Ramadan gatherings and after-iftar occasions. This light and luxurious trifle-style tiramisu features layers of soft sponge cake, lemon jelly, and rich cream, finished with a glossy lemon curd for a fresh, tangy twist.
Makes
12 pieces
Ingredients
For the Cake
- 1 pack Foster Clark’s white cake mix
- 3 egg whites
- 80 ml oil
- 230 ml water
For the Jelly
- 1 pack Foster Clark’s lemon jelly
- 1 ½ cups water
For the Cream Layer
- 300 g mascarpone cheese, at room temperature
- 3 packs Foster Clark’s whipped topping mix
- 250 ml cold milk
For the Lemon Curd
- Juice of 2 large lemons (adjust to taste)
- ¾ cup water
- Sugar, to taste
- 1 Tbsp Foster Clark’s custard powder
Instructions
Bake the Cake
- Prepare the cake batter by mixing the cake mix, egg whites, oil, and water according to the package instructions.
- Pour into a medium baking tray and bake in a preheated oven at 180°C for about 20 minutes until fully cooked.
- Allow to cool completely, then cut into thin slices for layering.
Prepare the Jelly
- Dissolve the lemon jelly powder in ½ cup boiling water, then add the remaining water and stir until fully dissolved.
- Let it cool slightly until just warm. Do not allow it to set.
Prepare the Cream
- In a mixing bowl, combine the mascarpone, whipping cream powder, and cold milk.
- Beat with an electric mixer until thick and creamy.
- Add two-thirds of the cooled jelly and mix until well combined.
Prepare the Lemon Curd
- In a saucepan (off heat), whisk together the lemon juice, water, sugar, and custard powder until smooth.
- Place over medium heat, stirring constantly until the mixture thickens.
- Transfer to a shallow dish, cover the surface with plastic wrap, and let it cool to room temperature.
- Before using, whisk again to loosen into a smooth, creamy consistency, you can add 1–2 tablespoons of water to adjust thickness if needed.
Assemble the Tiramisu
- Arrange a layer of cake slices in the serving dish and lightly brush with the remaining lemon jelly to moisten.
- Spread a layer of cream on top, then repeat the layers until finished.
- Refrigerate for 4 hours until fully set.
- Before serving, spread the lemon curd evenly over the top.
Foster Clark’s Tip
For a tropical twist, replace the lemon flavour with mango jelly and juice to create a Mango Tiramisu bursting with colour and freshness.
Made with
