Lemon Tiramisu

Syrup:
Lemon juice — 100 ml
Sugar — 90 g
Water — 80 ml
Lemon Curd:
Lemon juice — 150 ml
Sugar — 150 g
Eggs — 5 pcs
Cornstarch — 10 g
Zest of one lemon Butter — 50 g
Gelatin — 5 g
Tiramisu Cream:
Mascarpone or cream cheese — 500 g
Greek yogurt — 250 g
Powdered sugar — 80 g
Vanilla sugar — 5 g

Preparation Method:
1. Make the syrup for soaking. Combine water, sugar and lemon juice in a saucepan. Place over low heat and cook until the mixture thickens slightly — about 10 minutes. Strain the syrup and let it cool completely.
2. Prepare the lemon curd. Separate the yolks from the whites. Mix the yolks with sugar and cornstarch. In another saucepan, combine lemon juice, half of the sugar and lemon zest. Bring to a boil. Slowly pour the hot lemon mixture into the yolk mixture, whisking constantly. Return the mixture to a saucepan and cook until thickened. Strain through a sieve, then add the pre-soaked gelatin. Let the mixture cool slightly, then add the butter and blend until smooth.
3. Prepare the tiramisu cream. Separate the yolks from the whites. Mix the yolks with vanilla sugar, cornstarch, Greek yogurt and mascarpone. Beat until smooth and creamy.
4. Assembly: Dip each savoiardi cookie in the lemon syrup for 15 seconds and lay them on the bottom of the dish. Add a layer of tiramisu cream. Repeat the layers: soaked cookies → cream. Place in the fridge for 1 hour. Take it out and pour a layer of lemon curd on top. Return to the fridge for 7–8 hours.

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