Lemon Tiramisu

By kmad

Ingredients

• 4 tablespoons brandy or 4 tablespoons white rum
• juice and zest of 2 lemons
• 4 T sugar , divided
• 1 (9 ounce) packet sponge cake fingers (or more)
• 16 oz mascarpone cheese
• 1/4 c homemade lemon curd
• 2 large eggs , separated
• 150 ml cream

Details

Servings 1
Adapted from thewickednoodle.com

Preparation

Step 1

Mix together the lemon juice and brandy. Add 2 T sugar and stir until it dissolves. Set aside.

Whip the egg whites until they form soft peaks.

Whip the cream until it forms soft peaks.

Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.

Carefully fold the cream in the mascarpone mixture, followed by the egg whites.

Stir the lemon juice mixture. Dip the ladyfingers in the juice mixture (they will soak up the juice very quickly so you only need to leave them in it for a second). Layer them in whatever dish you’re using to serve (springform pan, trifle dish, mini dishes of some sort).

Spoon half of the mascarpone mixture over the biscuits, dip remaining ladyfingers and arrange as you go. End with mascarpone mixture on top.

Level the top using a knife, cover and leave in the fridge for at least 8 hours for best results.

Remove from fridge, garnish and serve.