Ingredients:
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60g egg yolk (pasteurized)
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65g sugar
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130g mascarpone
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250ml heavy cream
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Savoiardi (ladyfingers), enough to cover the pan and make two layers
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For the lemon syrup:
250ml water
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60g sugar
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Zest of one lemon
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120ml limoncello
Method:
Instructions:
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Prepare the lemon syrup:
Heat the sugar, water, and lemon zest in a saucepan until the sugar dissolves completely. Let it cool. Once cooled, add the limoncello and mix well. -
For the cream:
In a bowl, mix the sugar and egg yolks until the sugar is well dissolved and the mixture becomes light and fluffy. Gradually add the mascarpone, folding it gently from bottom to top. Whip the cream and slowly fold it into the mixture, again using a bottom-to-top motion. Grate some lemon zest into the mixture and add the juice of the lemon. Mix well. -
Assemble the tiramisu:
Dip the Savoiardi in the lemon syrup and arrange them in a single layer at the bottom of your dish. Pour a layer of cream over the cookies. Add another layer of dipped Savoiardi, followed by another layer of cream. Finish by sprinkling some lemon zest on top. -
Chill:
Let the tiramisu set in the refrigerator or freezer until well chilled before serving.
Enjoy!