Ingredients:
- 250 g mascarpone
- 200 ml fresh cream
- 3 egg yolks
- 100 g sugar
- Juice and zest of 2 lemons
- 200 g ladyfingers
- 150 ml water
- 50 g sugar (for the syrup)
Optional: cocoa powder for dusting (if suitable for the lemon flavor)
Method:
- In a bowl, combine the mascarpone and sugar, mixing well until you obtain a smooth cream.
- In another bowl, whip the fresh cream until you obtain firm peaks and then gently fold it into the mascarpone mixture.
- In a third bowl, beat the egg yolks until light and fluffy, then add the lemon juice and zest. Mix this mixture with the mascarpone cream.
- Make the syrup by boiling water with 50g of sugar until it dissolves. Leave to cool a little and then mix in some lemon juice for extra flavour.
- Quickly dip each ladyfinger into the lemon syrup and arrange them in a layer at the base of your serving dish.
- Spread a layer of the mascarpone cream over the ladyfingers. Repeat the layers until you have used up all the ingredients, finishing with a layer of mascarpone.
- Refrigerate the tiramisu for at least 4 hours, or preferably overnight.
- Serve cold, dusted with cocoa powder if desired.
