Lemon Tiramisu

The laconic presentation of this dessert allows you to focus on the polyphony of taste sensations: a fresh and pungent note of lemon zest and astringency of limoncello are woven into a traditional mascarpone cream.

Ingredients

• 4 yolks
• 100 g icing sugar
• 500 g mascarpone
• 2 medium lemons
• 2 eggs
• 100 g sugar
• 300 ml of water
• 50 g sugar
• 50 ml limoncello
• 250 g ready-made savoyardi cookies

Directions

1. Lemon cream. Remove the zest from the lemons with a fine grater. Squeeze out the juice.
2. Shake the eggs with a fork in a large bowl. Add sugar, lemon juice and 1 lemon zest. Place the bowl in a water bath and, stirring constantly with a whisk, cook until the mixture thickens (or reaches 82 ° C). Remove cream from heat. Cover with plastic wrap, gently pressing it against the surface of the cream, and cool completely.
3. Mascarpone cream. Beat the yolks with powdered sugar until the mixture turns white. Add cold mascarpone and beat until fluffy. Add cooled lemon cream gradually.
4. Impregnation. Heat the water with sugar in a saucepan until the sugar dissolves. Cool and pour in the liquor.
5. Assembly. Put some cream on the bottom of the deep mold. Quickly dip the cookies in the syrup and lay them in one row, tightly to each other.
6. Put half of the cream on a layer of cookies, smooth. Lay out the cookie layer and the cream layer again. Sprinkle lightly with the remaining lemon zest.
7. Put the dessert in the refrigerator for 2-5 hours.