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Heaven Can Wait

Abha Ohri | July 30, 2021
Heaven Can Wait

This recipe is a light and airy variation of the classic tiramisu – the famous Italian dessert. It substitutes coffee with lemon curd and the result is a refreshingly different collision of flavours. An ideal dessert to beat the summer blues, this is one dish that is sure to be a post dinner conversation starter!


For the sponge cake: 

Eggs – 2 pcs

Flour – 2 oz

Baking powder – ½ tsp

Sugar – 3 oz

Butter – 3 tbsp; melted

Hot water – 2 tbsp

Lemon essence – a few drops

For the lemon curd: 

Butter – 3 oz

Sugar – 4 oz

Lemon – 2pcs

Lemon rind – 2 lemons; grated

Eggs – 2 eggs

For the mascarpone cheese cream:

Egg yolks – 3 pcs

Sugar – 2/3 cup

Mascarpone cheese – 2/3 cup

Whipping cream – 3/4 cup

For the blueberry syrup: 

Blueberry crush – 6 tbsp

Rum – 2 tbsp


For the sponge cake:

  1. Mix the flour with the baking powder and sieve it three times. Keep aside.
  2. Beat the egg, sugar and essence till double in quantity.
  3. Fold in the flour mixture gently into the egg batter.
  4. Add the hot water and molten butter.
  5. Pour the mixture into a prepared cake tin.
  6. Bake in a preheated hot oven at 400⁰ F for 15 mins.
  7. The cake should be light and springy to touch when done.

For the lemon curd: 

  1. Beat the eggs well. Keep aside.
  2. Put the butter, sugar, lemon juice and rind in a double boiler and cook.
  3. Add the beaten eggs to this mixture and continue stirring with a wooden spoon.
  4. Cook till the mixture thickens and coats the wooden spoon.
  5. Allow to cool.

For the mascarpone cheese cream:

  1. Cook the egg yolks and sugar in a double boiler for 10 mins.
  2. Remove from heat and beat this mixture till it is thick and creamy.
  3. Add the mascarpone cheese to this mixture and fold in nicely. Keep aside.
  4. Whip the cream till it forms stiff peaks.
  5. Add the whipped cream to the yolk and mixture mixture.

For the blueberry syrup: 

  1. Heat the blueberry crush in a double boiler till ‘syrupy’.
  2. Remove from heat, add the rum and keep aside.

To assemble:

  1. Cut the cake in six thin slices.
  2. Place one cake slice in the serving dish and brush the blueberry syrup on it.
  3. Spread the lemon curd on top and then the mascarpone cheese cream.
  4. Repeat the above process till all slices are done.
  5. On the last slice, spread only the mascarpone cheese cream.
  6. Refrigerate overnight.
  7. Garnish with mint sprigs, cherries, grated chocolate or sprinkle some cocoa powder on top.

You could also cut the cake into fingers and serve in individual cups. Do try this recipe even though the process may seem a tad lengthy. The end result, however, will be worth all the effort. Do share with us your experience of making this delicious tiramisu in the comments section below.

Abha Ohri

Abha is a tea lady who spent nearly 25 years of her life in the verdant greens of the tea estates of Assam and Dooars. She made a transition from the laid-back life of the tea gardens to the hustle bustle of a city life in 2010.


She is an early childhood educator by profession, a Toastmaster by passion, a bookworm by habit and a perfectionist by choice. She is also the chief editor at ElByte.


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