Lemon Tiramisu

There are recipes that are delicious in their traditional form, there are recipes that succeed in every corner of the world for being simple, quick and tasty. This is the case of tiramisu, an Italian dessert that has been reinterpreted endlessly and to which today we give a new twist with this lemon tiramisu version, which is as refreshing and appealing (if possible).

In addition to replacing the coffee with lemon juice, we have omitted raw egg. The heat commands our respect and we don’t want to take any risks. Instead we used whipped cream, to stretch the mascarpone cheese, and we added lemon zest to the cream. That citrus touch suits it so well!

Heritage Le Creuset square ceramic 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 heavy cream for whipping
• Zest of 3 lemons
• 500 ml lemon juice or lemonade
• 48 ladyfinger biscuits or similar
• Candied orange or lemon to decorate (optional)

Heritage 23 cm square ceramic tray, Kult X WMF hand blender and Pallarès chef's knife

Preparation

1. In a large, deep bowl, with the help of some electric beaters, beat the mascarpone and the sugar for 3-4 minutes.
2. In another bowl whip the cream, which should be very cold, until it forms firm peaks.
3. Add the whipped cream to the bowl with the cream cheese and fold gently with enveloping movements, using a spatula.
4. Next add the lemon zest and stir to incorporate. Refrigerate.
5. Pour the lemonade into a plate or deep dish, dip the ladyfingers in it and cover the base of the ceramic mold in which you want to present the tiramisu (in our case, the classic Le Creuset).
6. Spread 1/3 of the cream cheese mixture over the ladyfingers, smoothing with a spatula.
7. Cover with another layer of ladyfingers soaked in lemonade and another third of the cream cheese mixture.
8. Repeat this operation again to form a third layer of ladyfingers and cream cheese.
9. Chill 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!