Strawberry-lemon tiramisu


  • 250 ml double cream
  • 1 tbsp vanilla sugar
  • 3 tbsp sugar
  • 500 g room temperature mascarpone cheese
  • 2 tbsp Limoncello
  • 3 tbsp lemon juice
  • zest of one large lemon
For the cream whip the cream with the sugars and mix with room temperature mascarpone, Limoncello, lemon juice and lemon zest.

For soaking:

  • 75 ml lemon juice
  • 50 ml Limoncello
  • 50 ml water
  • 1 tbsp sugar


  • 250 g Savoiard biscuits
  • 500 g strawberries
  • lemon zest for decorating
Mix the liquid for soaking and slice the strawberries.
Dip half of the biscuits into the soaking liquid one by one and cover the bottom of a 20x25cm dish. Spread half of the cream on top and top with half of the strawberries. Repeat the steps to create a second layer. Decorate the tiramisu with strawberries and lemon zest.
Let stand at least overnight before serving.