We love tiramisu, although our Italian relatives never use coffee liquor preferring Espresso to soak the biscuits.
This lemon tiramisu is fantastic in the summer, so refreshing with a great sweet and sour combination from the lemons and optional Limoncino. Sometimes Limoncino is called Limoncello – it is an Italian regional thing!
250g tub Mascarpone
Small natural yoghurt
50-100g caster sugar depending on how sweet you like it – we normally go with 75g in the mix and 25g in the lemon juice
2-3 lemons & a splash of limoncino if you want a boozy version
4 egg yolks
Pack of sponge fingers
White chocolate to decorate
Separate the eggs into two bowls.
Whisk the whites until nice and fluffy.
Whisk the yolks with the sugar, mascarpone and yoghurt until smooth.
Fold the whites into the yolk mixture.
Squeeze the lemons into a separate bowl and stir in some sugar and Limoncino to taste
Dip half the biscuits into the lemon juice and line the bottom of a dish. A few secs is fine in the juice – soggy but not falling apart!
Pour over half the mascarpone mix
Dip the next half of biscuits in the juice and place on top.
Pour over the rest of the marscapone mix and spread carefully.
Refrigerate for a couple of hours and decorate with grated white chocolate before serving.