Lemon Tiramisu (no raw eggs)

Yield: 8–10 servings (20×30 cm pan)

Ingredients

● 250 g mascarpone

● 300 ml 35% heavy cream, cold

● 70 g sugar

● Zest of 2 lemons

● 200 g ladyfinger biscuits

● Syrup: 150 ml water + 40 g sugar + 60 ml lemon liqueur + 40 ml lemon juice

How to do it

1. Boil the water and sugar to make the syrup. Let cool, then add the liqueur and lemon juice.

2. Whip the cream with sugar, then fold in the mascarpone and lemon zest until firm.

3. Quickly dip the ladyfingers in the syrup and layer at the bottom of the pan.

4. Cover with half of the cream. Repeat the layers.

5. Chill for at least 4 hours.

To serve: Sprinkle with fine lemon zest or powdered sugar.