Lemon Tiramisu

There are recipes that are delicious in their traditional form, there are recipes that triumph in every corner of the earth for being simple, quick and tasty. This is the case of tiramisu , an Italian dessert that has been adapted to the point of satiety and to which today we give a new twist with this version of lemon tiramisu , which is the most refreshing and appetizing (if possible).

In addition to replacing the coffee with lemon juice, we have omitted the raw egg. We are very afraid of the heat and we don't want to take any risks. Instead we have used cream , to stretch the mascarpone cheese more , and we have added lemon zest to the cream . That citrus touch is so good!

Le Creuset Heritage ceramic square tray , Pallarès wooden and steel spoon and Organic Collection stoneware dessert plate

Ingredients (for 10-12 servings)

• 100-125 g sugar
• 500 g mascarpone
• 500 ml liquid whipping cream
• Zest of 3 lemons
• 500 ml lemon juice or lemonade
• 48 sponge fingers or similar
• Candied orange or lemon to decorate (optional)

Heritage 23 cm square ceramic tray , Kult X WMF hand mixer and Pallarès kitchen knife

Elaboration

1. In a large, deep bowl, using an electric whisk , beat the mascarpone cheese and sugar for 3-4 minutes.
2. In another bowl, whip the cream, which must be very cold, until it forms firm peaks.
3. Add the whipped cream to the bowl with the cream cheese and stir gently using circular movements, using a spatula.
4. Next, add the lemon zest and stir to incorporate. Store in the refrigerator.
5. Pour the lemonade into a plate or deep bowl, dip the biscuits in it and cover the base of the ceramic mould in which you want to present the tiramisu (in our case, the classic Le Creuset mould).
6. Spread 1/3 of the cream cheese over the cakes, flattening it with a spatula.
7. We cover with another layer of biscuits soaked in lemonade and another third of the cream cheese.
8. We repeat this operation again to form a third layer of sponge cake and cream cheese.
9. We keep the tiramisu in the refrigerator for a minimum of 4 hours or, even better, overnight.
10. When serving, decorate the surface with candied orange or lemon and enjoy!