Lemon Tiramisu

• temps total: 5 hours

Ingrédients

95g lemon juice (about 3 lemons)

60g lime juice (about 3 limes)

105g water

125g sugar

About 25-30 sponge fingers

150g mascarpone

150g ricotta

50g icing sugar

Zest of the 3 juiced lemons and limes

300ml double cream

200g lemon curd

Zest the lemons and limes and set the zest aside.

Juice the lemons and limes through a sieve and weigh the liquid. You should have about 95g lemon juice and 60g lime juice, but it doesn’t matter if you are 50g or so off. Add in water so the total weight of the liquid is 260g. Add in the 125g of sugar and stir in a pan over high heat until it boils, then remove it from the heat.

Whisk together the mascarpone, ricotta, icing sugar and citrus zest (reserve a little zest for decoration) until fairly smooth. Add half of the cream and whisk until just combined, then add the other half of the cream and whisk for a couple of minutes until it thickens to a soft spreadable texture.

Cover the bottom of your serving dish with a thin layer of the cream.

Soak half the sponge fingers in half of the syrup, flipping the fingers over after about 10 seconds. The fingers should soak up almost all of the syrup.

Lay the soaked sponge fingers over your dish and cover with half of the lemon curd and half of the cream mixture.

Instructions

Soak the second half of sponge fingers in the remaining syrup and repeat the layering finishing with the remaining curd and a top layer of the remaining cream.

Leave to chill for at least 5 hours or overnight.