The lemon tiramisu is a fresh and very delicious spoon dessert, ideal for those who love the taste of lemon. To make this dessert, I prepared a pasteurized lemon tiramisu cream and soaked the ladyfingers in a limoncello syrup.

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Difficulty: Easy
Cost: Medium
Rest time: 3 Hours
Preparation time: 1 Hour
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, Spring, Summer

Ingredients

7/8 cup water
3 1/2 oz limoncello
1 lemon (untreated)
2 1/4 lbs mascarpone
1 oz water
1/4 cup egg yolks
1/3 cup sugar
2 lemons (untreated)
blueberries
meringues
ladyfingers

Tools

1 Mixer
1 Small pot
3 Bowls

Steps

Separate the egg yolks from the whites, put the water with the sugar and grated lemon zest in a small pot, and bring to 250°F.
Start beating the egg yolks with an electric mixer and gradually pour the sugar syrup into the yolks. Beat until cool, the mixture should be light and frothy.
Pour the mascarpone into a bowl and mix it with an electric mixer or a hand whisk to make it creamy.
Add the pasteurized yolks and gently fold with a spatula.
Prepare the syrup by mixing the water, limoncello with the juice and zest of the lemon.
Soak the ladyfingers in the syrup and place them at the bottom of the cups.
Add a first layer of tiramisu cream.
Make another layer of soaked ladyfingers and finish with a layer of tiramisu cream.
Let it rest in the fridge for at least an hour if all the ingredients were already cold or 3 hours before consuming.
Before serving with slices of fresh or candied lemon.