Lemon tiramisu

Ingredients

For the lemon curd

• egg yolks — 4
• eggs — 4
• sugar — 250 g
• lemons — 4
• butter — 120 g

For the cream

• mascarpone — 500 g
• double cream 33–35% — 250 g

For the syrup

• water — 125 ml
• lemon — 1
• basil — 2 sprigs
• sugar — 2 tbsp

To assemble

• savoiardi biscuits — 200 g
• raspberries — 100 g

Method

1. For the lemon curd, rub the sugar with the zest of 4 lemons so that the aroma of the zest comes through.
2. Add the juice of 4 lemons, 4 yolks and the whole eggs.
3. Set over a medium heat and whisk constantly for about 7 minutes. The mixture should thicken; watch that the eggs do not scramble.
4. Take off the heat and add the butter. Stir, pass through a sieve and leave to cool in the fridge or freezer.
5. For the syrup, combine the water, sugar, basil, lemon zest and lemon juice. Bring to the boil and cook for 3–4 minutes, then take off the heat and strain.
6. For the main cream, whip the cream separately.
7. In a deep bowl, combine the mascarpone with half of the lemon curd and beat. Add the whipped cream and beat again.
8. Assemble the tiramisu: dip the savoiardi in the syrup and lay them out in an even layer. Add cream, berries and another layer of biscuits. Then more cream, and finish with the remaining lemon curd. Decorate with berries and basil.
9. Chill for at least 5 hours, so that the biscuits soak through and the cream sets.