Lemon tiramisu, a classic with a tangy twist

Ingredients

Lemon curd:

• 5 eggs
• 2 lemons (juice + zest of 1 lemon)
• 120 g sugar
• 15 g cornstarch
• 120 g butter
• 1 lemon (juice)

Tiramisu cream:

• 2 eggs (yolks and whites)
• 250 g mascarpone
• 100 g sugar

Soaked ladyfingers:

• 250 ml water
• 1/2 lemon (juice)
• 1 teaspoon sugar
• 20 ladyfingers (+/-)

Decoration:

• 1/2 lemon (slices)

Materials

• saucepan
• whisk
• cling film
• electric mixer
• flexible spatula
• rectangular dish (here 23 x 15 cm)

Preparation

• Lemon cream:
  Mix the eggs, sugar and cornstarch in a saucepan. Add the juice of 2 lemons and the zest of 1 lemon and mix.
• Place the saucepan over medium heat and whisk constantly until the mixture thickens. Then remove the pan from the heat.
  
• Add the butter, cut into pieces, and the juice of 1 lemon, and mix well. Cover the mixture with cling film, pressing it directly onto the surface, and leave it to cool to room temperature before placing the lemon cream in the fridge (you can transfer it to another container to cool more quickly).
• The tiramisu cream:
  Whisk the egg yolks and sugar until the mixture turns pale. Add the mascarpone and mix well. Finally, add 2–3 tablespoons of lemon curd and mix well.
  
• Beat the egg whites until stiff with an electric mixer, then add them gradually and gently to the previous mixture with a spatula, using an up-and-down motion.
• Soaked ladyfingers:
  Mix the water, lemon juice and sugar. Dip the ladyfingers in the mixture.
  
• Place the soaked ladyfingers side by side in the bottom of the mould.
• Cover with tiramisu cream.
  
• Cover with lemon curd.
• Add more soaked ladyfingers, tiramisu cream and lemon cream. Make as many layers as possible, ending with a layer of lemon curd.
  Cover with cling film and chill in the fridge for at least 6 hours, overnight at best.
  
• Remove the tiramisu from the fridge, smooth the top with a spatula, then add a few lemon slices to decorate.
  You can also sprinkle lemon zest over the top and add basil leaves if you like!
• And now it's ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe