Lemon Tiramisu

recipe

• Step 1
  Before making this recipe, make sure that your liquid cream and your bowl are placed in the fridge to help of your whipped cream. In a bowl, add the sugar and zest the lemon on top. Massage with your fingers to infuse the sugar.
• Step 2
  Separate the egg whites from the yolks and add the yolks to a bowl with the sugar/lemon mixture. Whisk until the mixture whitens.
• Step 3
  Add the mascarpone and whisk until smooth.
• Step 4
  Pour a cap of limoncello and mix again.
• Step 5
  Then make the whipped cream (this is the texture just before the whipped cream, less firm). Add the liquid cream to a container, then beat it with an electric whisk until you obtain a thick and supple consistency.
• Step 6
  Gently fold the whipped cream into the mascarpone mixture. Book.
• Step 7
  Prepare the juice for soaking the biscuits: in a hollow container, mix the lemon juice and the rest of the limoncello.
• Step 8
  Dip the biscuits on each side in the lemon/limoncello mixture. Arrange a first layer in the bottom of a high dish (20x25cm). You can also serve your tiramisu in glasses/ramekins or bowls.
• Step 9
  Pour over a layer of mascarpone mousse and spread it. Then add the lemon cream and fold it into the mascarpone, swirling with the tip of a knife. Add a second layer of cookies, mascarpone and finish with lemon cream swirls.
• Step 10
  Place the tiramisu in the fridge for at least 4 hours (you can cover it with cling film). The ideal is to do it the day before for the next day.
• Step 11
  Take the tiramisu out just before serving and garnish it with a few slices of lemon and zest. It's ready!