Dessert

Feel like revisiting tiramisu with a tangy twist that changes everything? This lemon tiramisu is fresh, light and terribly addictive! Instead of coffee, the ladyfingers are dipped in a lemon syrup and alternated with a smooth mascarpone cream spiked with zest for even more zing. The result is a sunny dessert that combines sweetness and liveliness, perfect for finishing off a summer meal or surprising your guests with a twist on the great Italian classic.

Ingredients

Lemon curd:

5 eggs
2 lemons (juice + zest of 1 lemon)
2/3 cup sugar
2 tablespoons cornstarch
4 oz cold butter
1 lemon (juice)

Tiramisu cream:

2 eggs (yolks and whites)
8.8 oz mascarpone
1/2 cup sugar

Soaked ladyfingers:

1 cup water
1/2 lemon (juice)
1 teaspoon sugar
20 ladyfingers (+/-)

Decoration:

1/2 lemon (slices)

Materials

saucepan
whisk
cling film
electric mixer
Maryse
rectangular dish (here 23x15cm)

Preparation

Step 1:

Step 1 - Lemon tiramisu, a classic with a tangy twist
Lemon cream: Mix the eggs, sugar and cornstarch in a saucepan. Add the juice of 2 lemons and the zest of 1 lemon and mix.
Step 2:

Step 2 - Lemon tiramisu, a classic with a tangy twist
Place the saucepan over medium heat and whisk constantly until the mixture thickens. Then remove the pan from the heat.
Step 3:

Step 3 - Lemon tiramisu, a classic with a tangy twist
Add the chopped butter and juice of 1 lemon and mix well. Strain the mixture and leave to cool to room temperature before placing the lemon cream in the fridge (you can change the container to cool the cream more quickly).
Step 4:

Step 4 - Lemon tiramisu, a classic with a tangy twist
The tiramisu cream: Whisk the egg yolks and sugar until the mixture whitens. Add the mascarpone and mix well. Finally, add 2-3 tablespoons of lemon curd and mix well.
Step 5:

Step 5 - Lemon tiramisu, a classic with a tangy twist
Beat the egg whites until stiff with an electric mixer, then add them gradually and gently to the previous mixture with a spatula, using an up-and-down motion.
Step 6:

Step 6 - Lemon tiramisu, a classic with a tangy twist
Soak the boudoirs: Mix water, lemon juice and sugar. Soak the ladyfingers in this mixture.
Step 7:

Step 7 - Lemon tiramisu, a classic with a tangy twist
Place the soaked ladyfingers side by side in the bottom of the mould.
Step 8:

Step 8 - Lemon tiramisu, a classic with a tangy twist
Cover with tiramisu cream.
Step 9:

Step 9 - Lemon tiramisu, a classic with a tangy twist
Cover with lemon curd.
Step 10:

Step 10 - Lemon tiramisu, a classic with a tangy twist
Add more soaked ladyfingers, tiramisu cream and lemon cream. Make as many layers as possible, ending with a layer of lemon curd. Cover with cling film and chill in the fridge for at least 6 hours, overnight at best.
Step 11:

Step 11 - Lemon tiramisu, a classic with a tangy twist
Remove the tiramisu from the fridge, smooth the top with a spatula and add a few slices of lemon to decorate. To decorate, you can also add some lemon zests and basil leaves if you want!
Step 12:

Step 12 - Lemon tiramisu, a classic with a tangy twist
And now it's ready!