Lemon Tiramisu

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!