Directions

• Let’s get to the recipe!
  If this little story about sunshine and holidays on the Amalfi Coast made you crave something sweet, let’s step into the kitchen and bring a bit of that magic to the table – starting with the recipe for lemon tiramisù.
• Lemon curd – I chose to prepare it the night before, so it would have plenty of time to set nicely before using it. I’ll admit, this was the step I was most nervous about – but to my surprise, it turned out to be much simpler than I had imagined.
  In a heavy-bottomed saucepan, I whisked the eggs with the sugar until smooth. Then I added the lemon juice and zest, placed the pan over low heat, and stirred constantly with a whisk. After 8–10 minutes, the mixture began to thicken. Be careful not to let it come to a boil!
  I removed it from the heat, added the cubed butter, and stirred until fully incorporated. Finally, I covered the lemon curd with plastic wrap (pressed directly onto the surface to prevent a skin from forming) and let it cool completely.
• I transferred the lemon curd into clean jars, and once it had cooled slightly, I sealed them with lids and stored them in the fridge. This way, it keeps perfectly for a few days until ready to use.
  
• The Cream – the next day, I moved on to the cream. I started with the chilled heavy cream, whipping it until it became firm. In another bowl, I mixed the mascarpone with the lemon curd (about 300 g) and, for those who prefer a sweeter touch, you can also add some powdered sugar (I did add a little).
• I gently folded the whipped cream into the mascarpone and lemon curd mixture, using a spatula and light, upward motions. The result? A smooth, airy cream bursting with fresh lemon flavor.
• Assembly – For the syrup, I mixed lemon juice with water and a little honey (or sugar). I tasted it and adjusted until it was perfectly balanced: tart yet pleasant.
  I started assembling with a layer of ladyfingers, quickly dipped in the syrup (just a light touch – if they soak too long, they’ll break).
• I arranged the ladyfingers in the pan, added a layer of cream, and then a few spoonfuls of lemon curd for an extra burst of flavor and color.
• I continued with another layer of ladyfingers and cream, finishing with a generous layer of lemon curd on top, smoothing the surface nicely. I decorated it with grated lemon zest (I used dried zest mixed with sugar).
• Chilling – perhaps the hardest part: the wait. Once the dessert is assembled, cover the dish with plastic wrap (optional) and refrigerate for at least 4–6 hours, ideally overnight. This allows the ladyfingers to soften slightly, the flavors to meld, and the cream to firm up.
• Serving Lemon Tiramisu:
  When serving, cut carefully using a sharp knife or a wide spatula. As mentioned earlier, the decoration is simple: grated lemon zest, a few thin slices of lemon and lime for a pretty color contrast, and fresh mint for an elegant touch.
• Pssst… this stays between us, but the tastiest bites were at the end – I scooped it straight from the pan with a spoon.
  Still, every spoonful of Lemon Tiramisu is a little journey: it takes you to a corner of Italy, through cobblestone streets and by the sea sparkling at sunset. And even if it’s just on your table at home, for a few moments, you feel like you’re really there – under the warm sun, with the sea breeze and the gentle hum of life around you.
• Now that you know the secret of Lemon Tiramisu, I challenge you to try it and tell me how it turned out. Maybe you have other favorite combinations too – I can’t wait to hear about them in the comments! Ciao, belli!