Lemon and Mascarpone Tiramisu

Directions

Make lemon syrup

1. Combine the lemon juice and zest, water and sugar in a small saucepan over medium heat. Stir continuously until the sugar dissolves and comes to a simmer, then set aside to cool.

Make the filling

1. Separate the eggs, with yolks in one bowl and whites in the other.

2. Whisk the egg yolks, sugar and zest in a large bowl until thickened and pale.

3. Beat the egg whites in a separate bowl until stiff peaks form.

4. Add the mascarpone, vanilla and lemon juice and whisk until just combined and smooth.

5. Add half the cream mixture into the egg whites and gently fold through. When mostly incorporated add the remaining cream mixture until just combined.

Assemble

1. Add your lemon syrup to a bowl. Break the biscuits in half and dip half of them in the syrup and place in the base of a 200ml capacity glass or wide ramekin dish. Spread over half of the cream filling.

2. Dip the remaining biscuits in syrup and make another layer, then top with more of the cream filling, reserving a little for serving. Cover the tops with cling film and refrigerate for a few hours to overnight.

3. Remove from the fridge and uncover. Top with the reserved cream and smooth the surface to flatten. Garnish with some freshly grated lemon zest and a lemon twist on the side.