Ingredients:
For the cream:
500g mascarpone
250ml fresh cream
100g sugar
Juice of 3 lemons
Grated zest of 1 lemon
For the syrup:
250ml water
100g sugar
Juice of 1 lemon
Other ingredients:
300g ladyfingers
Bitter cocoa powder (optional)
Preparation:
Prepare the syrup: In a saucepan, bring the water and sugar to the boil. Let it cool completely and add the juice of a lemon.
Prepare the cream: Whip the cream with the sugar until stiff. In a separate bowl, work the mascarpone with the lemon juice and zest until smooth. Gently fold the whipped cream into the mascarpone.
Assemble the tiramisu: Quickly dip the ladyfingers in the lemon syrup and arrange them in a baking dish. Cover with a layer of lemon cream. Repeat the layers until you run out of ingredients, finishing with a layer of cream.
Decorate: Sprinkle the surface of the tiramisu with bitter cocoa powder.
Rest: Cover the baking dish with cling film and leave to rest in the refrigerator for at least 2 hours before serving.
Tips and variations:
Organic lemon: Use organic lemons to grate the zest without treatments.
Vegetable cream: For a vegan version, replace the fresh cream with vegetable cream and the mascarpone with a vegan cream cheese.
Biscuits: In addition to the ladyfingers, you can use other dry biscuits such as ladyfingers or pavesini.
Decorations: Decorate your tiramisu with lemon slices, mint leaves or a few curls of white chocolate.
For an extra touch:
Liqueur: Add a dash of limoncello to the syrup for a more intense flavor.
Meringue: Prepare an Italian meringue and decorate the surface of the tiramisu.
Enjoy!
