A alternative version of an italian classic. This is delisious, but be warned: you will eat and enjoy it but still crave for the traditional version. No way around that.

Note: this recipe stands or falls with the lemon. If you do not have super ripe, fruity lemons, do not try. Its honestly a waste of time otherwise.

Ingredients

Syrup:

• 65g lemon juice (from one big lemon)
• 50g water
• 50g sugar

Topping:

• a few spoons of Lemon Curd for serving

Rest:

• 250g mascarpone
• 3 eggs
• 50g selfmade vanilla sugar
• dash of salt
• 200g ladyfingers

Instructions

Start by cooking the syrup. Heat up the water and mix the ingredients until the sugar is fully dissolved. Remove from heat and place aside. The syrup will be used instead of coffee in a noraml tiramisu.

If you do not have the Lemon Curd ready go ahead and make that next. The Curd will be the topping.

The rest of the procedure is pretty much the same as in a normal Tiramisu recipe.

Separate the egg white and whip it together with the sugar and the dash of salt. Mix the mascarpone and egg yolks. Gently fold the whipped egg white under the mascarpone mix.

Dip each ladyfinger into the syrup and create the first bottom layer. Gently cover it with the mascarpone mix. Do not try to get it super flat, it will flatten out in the next step anyhow. Create the next layers the same way.

For the top layer, do not spread mascarpone on top of the lady fingers. Rather usu only lemon curd. The curd will thicken a bit more and allows for easier portioning and better presentation.

Update: The lemon curd overtones the rest via its taste. That was expected and is fine. However, it also totally overtones the texture, which personally is an issue for me. Rather than creating a full layer of lemon curd I would top the last layer of lady fingers with a thick layer of mascarpone mix.

Let it rest for at least 12h is in the fridge.

During seriving add a bit of lemon curd on top of each serving, if possible in a few thin lines about the whole plate. That way you would get the taste, but not altering the overall texture.

Next time…

• try to top the last layer of lady fingers with lemon curd only (without a layer of cream in between). This way the curd might dry out a bit more and get a bit harder for better presentation. works, but does not help the overall recipe. rather add the curd during serving
• a different combination of syrup (maracuja) and curd (mango) might end up with a more exotic version
• reduce the curd drastically. do not create a full layer, rather add only a teaspoonfull over a portion while serving done updated recipe