I love coffee, but hate coffee desserts, and that’s a real shame when it comes to tiramisu. That’s where this lemon tiramisu comes in. It contains homemade gluten free lady fingers, a vegan lemon curd and a thick, delicious vegan cream topping that won’t disappoint.
Nutritional Information
INGREDIENT CHOICES AND SUBSTITUTIONS
If you don’t need this recipe to be gluten free, you can use vegan sponge fingers. And if you don’t have the time to make your own sponge fingers and/ or lemon curd then you can use store bought. Just a warning – gluten free, vegan sponge fingers are hard to come by and very expensive for what they are, but I’ll pop some links below.
The cream layer is very easy to make. I used the Elmlea Plant cream alternative and Nush dairy free cream cheese (almond based) for mine. You can use whichever alternatives you want, but please note that alternatives with different base ingredients may cause some slight texture changes.
- Lemon Curd Recipe
- Vegan Lemon Curd
- Sponge Fingers Recipe
- Vegan/ GF Sponge Fingers
HOW TO STORE AND KEEP
Keep covered and refrigerated for up to five days. This recipe is not freezer friendly.
LEMON TIRAMISU RECIPE
Creamy vegan lemon tiramisu recipe with homemade ladyfingers and lemon curd.
This recipe is gluten free, dairy free and vegan friendly. It does contain nuts and soy.
Lemon Tiramisu Recipe
Creamy vegan lemon tiramisu recipe with homemade ladyfingers and lemon curd.
Course Dessert
Cuisine Italian
Keyword Lemon Tiramisu
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Ingredients
300 ml vegan double cream
65 g caster sugar
125 g vegan cream cheese
1 tbsp cornflour optional
1 tsp. vanilla extract
2 lemons 1 zested and 1 pared
75 ml limoncello
Sponge fingers around 16-18
200 g lemon curd plus extra to decorate
Instructions
Put the cream, 50g caster sugar, vegan cheese, vanilla and lemon zest into a large bowl and whisk with an electric whisk until thick and at soft peaks. If you’re struggling to reach the right texture, add the cornflour about ½ a tsp at a time, whisk that in bit by bit until you get there. You likely won’t need much more than a tsp. Set aside until needed.
Put the limoncello, remaining caster sugar and 25ml boiling water into a shallow bowl and whisk so the sugar dissolves. One at a time, dip half of the sponge fingers into the bowl and soak for 10 seconds on each side. Place the soaked biscuits into the base of a dish in an even layer (mine was 23.0 x 15.0 x 7.0 cm).
Spread over half of the lemon curd in a thin layer to cover the biscuits. Then spoon half of the whipped cream mixture on top and spread out so there’s an even layer.
Repeat, dunking the biscuits and layering them with the curd and finishing with a final layer of cream, spooning it on to create ripples. To decorate you can swirl some extra lemon curd on top and finish with a sprinkle of lemon zest. Cover and put in the fridge to chill for a few hours or overnight.
Serves 8-10
Serve and enjoy!
