For cakes :<\/p> \n \n

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• 300g sponge cookies<\/li> \n<\/ul> \n \n

  First prepare the “syrup” for dipping the sponge cookies. Pour all the ingredients into a saucepan: lemon juice, water, sugar, limoncello and the zest of one lemon. There’s very little sugar, and this is quite deliberate. Heat to dissolve sugar.<\/p> \n

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  For the cream, whip the whites of the 4 large eggs with the powdered sugar until stiff.<\/p> \n

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  In a separate bowl, whisk the 4 yolks with the lemoncurd for 2 minutes.<\/p> \n

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  Add the mascarpone, limoncello and zest of two untreated lemons.<\/p> \n

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  Whisk for 3-4 minutes.<\/p> \n

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  Gradually fold the stiffly beaten egg whites into the mascarpone cream.<\/p> \n

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  Time to assemble the tiramisu.<\/p> \n

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  Dip the sponge fingers into the still-warm syrup.<\/p> \n

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  They must be well soaked. Make a layer in the bottom of the dish.<\/p> \n

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  Add half the cream, then add another layer of soaked cookies.<\/p> \n

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  Finish with the remaining cream.<\/p> \n

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  Smooth the top as evenly as possible. Leave 3mm free on the top of the dish, as the lemoncurd will need to be fitted.<\/p> \n

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  Chill for at least two hours. After this time, pour in the lemoncurd to finish. If the cream is still too soft, place the tiramisu in the freezer for 30 minutes to solidify the top layer of cream before pouring in the lemoncurd. If the cream is too soft, it will be difficult to spread the layer of lemoncurd.<\/p> \n

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  Chill for at least another 3 hours before serving chilled!<\/p> \n \n

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  Tiramisu au citron, limoncello et lemoncurd<\/h2>\n

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  Envie d\u2019un g\u00e2teau ultra-frais, bien citronn\u00e9 et pas trop sucr\u00e9? Ce tiramisu au citron, limoncello et lemoncurd est fait pour vous ! J\u2019ai eu peur que ma cr\u00e8me ne soit pas assez sucr\u00e9e lorsque je l\u2019ai go\u00fbt\u00e9e, mais avec les biscuits et le lemoncurd, c\u2019est un assemblage que j\u2019ai trouv\u00e9 parfait ! Il faudra le d\u00e9guster bien froid. Je suis un grand fan de tiramisu. J\u2019adore le classique que j\u2019ai d\u00e9j\u00e0 partag\u00e9 avec vous, mais aussi celui aux cerises amarena. Mais celui-ci est devenu instantan\u00e9ment mon favori !<\/span><\/div>\n

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