Lemon-Raspberry Tiramisu

Ingredients

• 2 eggs (For the lemon curd)
• 100 g sugar (For the lemon curd)
• 80 ml lemon juice (For the lemon curd)
• 1 lemon zest (Finely grated)
• 60 g butter (For the lemon curd)
• 100 ml water (For the lemon syrup)
• 50 g sugar (For the lemon syrup)
• 50 ml lemon juice (For the lemon syrup)
• 250 g mascarpone (For the vanilla mascarpone cream)
• 3 eggs (For the vanilla mascarpone cream)
• 70 g sugar (For the vanilla mascarpone cream)
• 1 cc vanilla extract (Small teaspoon)
• salt (1 pinch, for whipping the egg whites)
• 14 ladyfingers (14 to 15 biscuits)
• raspberries (A few raspberries for each layer; quantity unspecified)

Steps

1. 1

   Prepare the lemon curd: crack the 2 eggs into a saucepan, then add the 100 g of sugar.

2. 2

   Pour in the 80 ml of lemon juice and add the finely grated lemon zest.

3. 3

   Thicken over low heat, stirring continuously.

4. 4

   Remove the saucepan from the heat, add the 60 g of butter, and stir.

5. 5

   Cover the lemon curd with plastic wrap directly on the surface and let it cool.

6. 6

   Prepare the syrup: bring the 100 ml of water and the 50 g of sugar to a boil.

7. 7

   Remove from the heat, add the 50 ml of lemon juice, and let cool.

8. 8

   Prepare the mascarpone cream: separate the whites from the yolks of the 3 eggs.

9. 9

   Whisk the yolks with the 70 g of sugar and the teaspoon of vanilla extract until the mixture becomes pale.

10. 10

    Incorporate the 250 g of mascarpone until you obtain a smooth, homogeneous, and creamy mixture.

11. 11

    Beat the egg whites with the pinch of salt until stiff peaks form.

12. 12

    Gradually and gently fold the whipped egg whites into the cream using a spatula.

13. 13

    Spread a thin layer of vanilla mascarpone cream over the bottom of a dish.

14. 14

    Soak a first layer of ladyfingers in the lemon syrup, then arrange them in the dish.

15. 15

    Scatter a few raspberries over the ladyfingers.

16. 16

    Cover with a generous layer of vanilla mascarpone cream.

17. 17

    Repeat the process twice, as indicated in the source.

18. 18

    Spread the lemon curd over the top. The source indicates that the rest of the assembly is provided in a comment, but that comment was not supplied; therefore, it does not specify any additional finishing touches or resting time.

Notes

The source does not specify the quantity of raspberries, the cooling time, or the remainder of the assembly mentioned in the comment. It also does not provide a resting or refrigeration time.

Nutrition per serving

• dessert
• Italian
• vegetarian
• fruity
• citrus
• no-bake
• summer
• layered