Little Pips Lemon Tiramisu

Little Pips Lemon Tiramisu

Creamy, zesty, tangy and delicious.

Lemon honey (or lemon curd):

1 ¼ cups of castor sugar

5 eggs

125 grams of butter

4 lemons – juice and zest (strain the juice before adding to the mixture)

Beat the eggs and sugar together until light and fluffy. Pour into a heavy based saucepan on a low-medium heat, add the butter. Slowly add lemon juice and zest until combined. It may curdle but don’t worry. Stir until it thickens and coats the back of a spoon (approx 25-30 mins).

Filling:

375 mls of whipping cream

500 grams of mascarpone (room temperature)

Beat the cream and the mascarpone until soft peaks form. If you want to, add in a good dollop of the lemon honey for added deliciousness. Stir to combine with the cream mixture.

Lemon syrup:

3/4 cup of Little Pips Lemon syrup

¼ cup of limoncello (this is optional).

1 packet of ladyfingers.

Method:

Get your dish ready (approx 20x27cm). Quickly dip the ladyfingers into the lemon syrup mix and lay tightly in the dish. Spoon half the filling over the top, then add the rest of the ladyfingers which you have dipped in the syrup. Add the remainder of the filling on top. Pop into the fridge for an hour to set and then add the remaining lemon honey over the top. Refrigerate for at least 3 hours. You can zest more lemon over the top. You can also make these in individual glasses, rather than a large dish.