Simple, zesty lemon tiramisu with limoncello

Step 1/4

• 25 ml limoncello
• 12½ g sugar
• 25 ml water

• saucepan
• whisk
• bowl

Start with the syrup and bring limoncello, sugar, and water to a boil in a saucepan. Let it simmer gently until the sugar dissolves and the alcohol evaporates for approx. 2 min. Transfer to a bowl and set aside.

Step 2/4

• 50 ml lemon juice
• 7½ g starch
• 37½ g sugar
• 12½ ml water
• 20 g butter
• 25 ml limoncello
• ½ egg yolks

For the lemon curd, in the same saucepan, mix lemon juice, cornflour, sugar, water, butter, limoncello, and egg yolks. Bring to a boil while stirring constantly until thick in consistency for approx. 2 min. Then, remove from heat, cover, and set aside.

Step 3/4

• ¼ lemon
• 125 g mascarpone cheese
• 37½ g sugar
• 50 g heavy cream

• bowl (large)
• hand mixer with beaters

Next, finely grate the lemon zest. For the mascarpone cream, in a large bowl, combine mascarpone, lemon zest, sugar, and heavy cream. Whip until stiff and fluffy with a hand mixer.

Step 4/4

• 62½ g ladyfingers
• mint (optional)
• basil (optional)

• baking dish
• offset spatula

Dip the ladyfingers one at a time into the cooled syrup and cover the base of a baking dish. Spread a little less than half of the mascarpone cream on top smoothly. Repeat with another layer of ladyfingers, lightly pressing them down. Spread the rest of the cream and smooth it out. Stir the lemon curd until smooth and pour over the cream. Smooth out the curd and chill for approx. 2–3 hrs. Garnish with lemon slices, mint, or basil if you like.