Lemon Tiramisu

FOR LEMON SYRUP

• 1 Lemon's juice and peeled zest strips (3-4)
• 1 cup (240 ml) water
• 100 g (1/2 cup) granulated sugar

FOR LEMON TIRAMISU CREAM

• 1 1/2 Cup (290 g) Lemon curd, homemade or store-bought, chilled
• 490 g (2 packages x 250g) Mascarpone Cheese, cold straight out of the fridge.
• 1 tsp Vanilla extract 
• 470 g (2 packets x 240g) Whipping Cream/double cream/heavy cream

TO ASSEMBLE TIRAMISU

• 2 packs (200 g each) of Sponge fingers/lady fingers
• 200 g (1 cup) Lemon Curd for the top layer
• 2 tbsp Lemon Curd to decorate the flowers on top (optional)

MAKE LEMON SYRUP

1. To prepare the lemon syrup, combine sugar, lemon juice from one lemon, peeled lemon zest (3-4 strips) and water in a saucepan. 
2. Place over medium heat and let it simmer for 4-5 minutes. Let it cool then remove the peeled lemon zest strips from the syrup. Pop in the fridge until needed.

LEMON TIRAMISU CREAM

1. Chill the whisk and mixing bowl in the fridge. Pour chilled whipping cream into the chilled bowl, Whip it until stiff peak forms (A stiff peak means if you turn your bowl upside down, the cream will not fall out).
2. Take out the cold Mascarpone cheese straight from the fridge. Just mix it in a bowl with vanilla extract. Take the chilled lemon curd (1 1/2 cup) and mix a pinch of yellow colour in it. Add in the mascarpone cheese and whisk together until fully combined and smooth (avoid over-mixing).
3. Fold the chilled whipped cream into the cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling. Tiramisu cream is ready to use.

ASSEMBLE THE TIRAMISU

1. Dip the ladyfingers in the lemon syrup (one at a time) for about 2-3 seconds (not more than that).
2. Place each ladyfinger, sugar side down, into the dish until the bottom is covered.
3. Once you have a single layer, spread half of the tiramisu cream evenly over the layer of ladyfingers using a spatula.
4. Repeat another layer of lemon syrup-soaked ladyfingers on top of the cream.
5. Fill the piping bag fitted with any nozzle of your choice (I used 2D tip here) with 1/4 cup of tiramisu cream and set aside in the fridge. Spread the remaining tiramisu cream on top of the ladyfingers. Smooth it out, using a spatula or bench scraper.
6. Cover the baking pan with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).
7. Next day, top it with one cup of lemon curd (add a pinch of yellow colour in it) and spread all the way to the edges. Pop in the fridge for at least half an hour to set the top layer.
8. Take out the piping bag filled with tiramisu cream and make flowers on top.
9. Fill the piping bag with 2-3 tbsp of lemon curd, snip off the tip and drop a small dollop of it in the centre of each flower.
10. Slice or scoop with a spatula. You can make 6 or 12 slices. To make a clean cut, use a sharp knife and wipe it off after each cut.
11. Scoop it out from the pan using a flat spoon.
12. Serve and enjoy 😊