Lemon Pistachio Tiramisu Recipe A Sunshine Twist on the Classic

Bright lemon, creamy pistachio, soft savoiardi and a little limoncello make this dessert feel like sunshine in a dish. It has the comfort of classic tiramisu, but with a lighter, zesty finish that makes it perfect for celebrations, summer lunches, or any table that needs a proper showstopper.

You may have remembered last Christmas Shop I had this tiramisu up and this year I've changed it up, so I thought I'd share it with you so that maybe you can make it for your Christmas celebrations.

A sunny make-ahead dessert with lemon, pistachio and soft savoiardi layers.

What you will need for my Lemon Pistachio Tiramisu Recipe

Gather the ingredients before you start

For the lemon curd

• 6 egg yolks

• 2/3C caster sugar

• Finely grated zest of 1 lemon

• 1/3C fresh lemon juice

• 85 g unsalted butter, cubed

• Pinch of salt

  
  

For the lemon pistachio cream

• 300 g mascarpone

• 300 ml cream

• 80 g icing sugar, sifted

• Finely grated zest of 1 lemon

• 1 teaspoon vanilla extract

• Pinch of salt

  
  

For the sponge layer

• 34 to 40 savoiardi sponge fingers

• 150 ml limoncello

• 120 ml cold water

• 40 ml fresh lemon juice

• 1 tablespoon caster sugar

  
  

For finishing

• 70 g pistachios, finely chopped

• Extra lemon zest

  
  

The cream should be thick enough to spread but still soft and silky.

Make the lemon curd until it is glossy

1. Whisk the eggs and sugar together in a heatproof bowl until smooth. Add the lemon zest, lemon juice and salt.

   
   

2. Set the bowl over a saucepan of gently simmering water. Keep the base of the bowl above the water so it warms gently rather than scrambling.

   
   

3. Stir the curd for 8 to 10 minutes until it thickens enough to coat the back of a spoon. Keep the heat low and stir often, especially around the edges of the bowl.

   
   

4. Remove the bowl from the heat and whisk in the butter a few cubes at a time. The curd should turn silky and bright.

   
   

5. Strain the curd through a sieve if you want it extra smooth, then cover the surface with cling film. Chill until cool.

   
   

The curd can be made up to 3 days ahead and kept in the fridge. It also makes assembly much quicker.

Whip the lemon cream

1. Beat the mascarpone briefly in a large bowl to loosen it. Do not overmix, as mascarpone can split if handled too firmly.

   
   

2. Add the icing sugar, lemon zest, vanilla and salt. Beat on low speed until combined.

   
   

3. Pour in the cream slowly while beating on low to medium speed. Keep mixing until the cream is thick, smooth and softly whipped.

   
   

4. Taste and adjust gently. Add a little more lemon zest for brightness or a spoonful of icing sugar.

   
   

The cream should hold soft peaks. If it is too loose, beat for a few more seconds. If it becomes too firm, fold through a small splash of cream to loosen it.

Simple ingredients become a layered dessert with a fresh citrus lift.

Assemble the tiramisu in soft, even layers

This is where the dessert comes together. Work quickly with the savoiardi, as they only need a brief dip.

1. Mix the limoncello soak by stirring the limoncello, water, lemon juice and caster sugar in a shallow bowl until the sugar dissolves.

   
   

2. Dip each savoiardi for 1 to 2 seconds on each side. The sponge should be moistened, not soggy.

   
   

3. Arrange the first layer of savoiardi across the base of the dish. Trim pieces if needed so the base is covered.

   
   

4. Spread over half of the lemon curd in an even layer. It does not need to be perfect, but aim to reach the corners.

   
   

5. Spoon over half of the lemon cream and smooth it gently with a spatula.

   
   

6. Repeat with another layer of dipped savoiardi, followed by the remaining lemon curd and the remaining lemon cream.

   
   

7. Cover and chill for at least 6 hours. Overnight gives the best texture, as the sponge softens and the lemon, pistachio and mascarpone settle into one creamy dessert.

   
   

Finish it before serving

1. Scatter chopped pistachios over the top just before serving so they stay crisp.

   
   

2. Add fresh lemon zest for colour and a clean citrus aroma.

   
   

3. Drizzle a little lemon curd over the top if you want a more generous finish.

   
   

4. Slice with a sharp knife and lift each piece out with a flat spatula. For cleaner slices, wipe the knife between cuts.

   
   

Chilled tiramisu slices cleanly after the layers have had time to set.

Helpful tips for the best texture

Use fresh lemon juice rather than bottled. The flavour is cleaner and brighter, which matters in a dessert built around citrus.

Do not soak the savoiardi for too long. A quick dip gives the sponge enough moisture without making the tiramisu collapse.

For an alcohol-free version, replace the limoncello with extra water, lemon juice and a little sugar. You can also add a few drops of lemon extract if you want a stronger lemon flavour.

This Tiramisu Recipe is at its best cold from the fridge, with soft sponge, creamy mascarpone, sharp lemon curd and a gentle pistachio nuttiness in every spoonful. If there are leftovers, cover the dish and keep it chilled for up to 2 days. The top may soften a little, but the flavour will still be lovely.