Tiramisu with lemon

Ingredients

For 4 servings

• •250 g 250 g Biscuit(s) spoon(s)
• •250 g 250 g Mascarpone
• •2 2 Yellow lemon(s)
• •3 3 Egg(s)
• •100 g 100 g Sugar powder
• •20 cl 20 cl Flower cream
• •3 c. à soupe 3 tablespoons Lemon curd
• •4 c. à soupe 4 Tbsp Limoncello

Method

1. 1.Preparation of ingredients
2. 2.Start by gathering all the ingredients needed for the recipe. Separate the whites from the egg yolks in two separate bowls. Take the fine zest of a lemon, then press the juice of the two seasonal yellow lemons to extract all the aroma. Reserve for the next step.
3. 3.Preparation of cream
4. 4.Whip the egg yolks with the sugar powder until the mixture whitens. Then add the mascarpone and the lemon curd to get a smooth cream. Pour the floret cream and continue to whisk to aerate the preparation. Gently add the lemon zest.
5. 5.Snow White Incorporation
6. 6.Mount the white eggs in firm snow with a drummer or electric whip. Gently add them to the mascarpone-lemon cream, lifting the mass to the spatula to keep the airy side. Be careful not to break the whites in order to keep the tiramisu light.
7. 7.impregnation of cookies
8. 8.Mix the freshly pressed lemon juice with the limoncello in a hollow plate. Quickly soak the spoon cookies in this mixture without letting them soak. Tap the bottom of the serving dish or verrines with them side by side, to form a homogeneous layer.
9. 9.Mounting of tiramisu
10. 10.Cover the cookies with a first layer of lemon cream, then make a second layer of soaked cookies. Continue with the rest of the cream. Smooth the surface with a spatula to obtain a uniform and aesthetic look. Sprinkle with lemon zest if desired for decoration.
11. 11.fresh rest
12. 12.Cover the food film tiramisu and place it in the refrigerator for at least 4 hours. This step is essential for the flavours to develop and the cookies to soak up cream. Serve well fresh at the time of tasting to enjoy all its freshness.
13. 13.Service
14. 14.When serving, remove the lemon tiramisu from the refrigerator. Cut generous shares or present in individual verrines according to your choice. For an elegant final note, add a few lemon zests or a little lemon curd on top before tasting.