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lemon syrup
Heat water with sugar and lemon juice until completely dissolved. Let it cool and then add limoncello if you want a more intense flavor.
2. Prepare the mascarpone cream
Beat the egg yolks with the sugar until the mixture is light and fluffy. Add mascarpone and lemon zest for a fragrant and smooth cream.
3. Beat the egg whites until stiff
Beat the egg whites until stiff, then gently fold them into the mixture to create a light and airy consistency.
4. Assemble the tiramisu
Quickly dip the sponge cakes in lemon syrup. Stack a layer of sponge cakes and then a layer of cream. Repeat until all ingredients are used.
5. Refrigerate
Put the tiramisu in the fridge for at least 4 hours so that it cools down nicely and the flavors develop perfectly.
Gourmet tips
- For a more fragrant zest, use organic lemons.
- For a fruity touch, add some red berries.
- Make it the day before for an even more melty texture.
- Serve very chilled with a few mint leaves
Benefits of this recipe
- Lemon supplies
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