Tiramisu au citron

For the Lemon Syrup:

For the Lemon Curd:

For the Mascarpone Filling:

For Assembly:

In a small saucepan, combine the lemon juice, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
Remove from heat and let it cool completely.

In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until well combined.
Place the saucepan over medium heat and add the cubed butter. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps.
Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Let it cool completely.

In a large mixing bowl, beat the heavy cream until stiff peaks form.
In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Dip each ladyfinger into the cooled lemon syrup, making sure to coat them lightly but not soak them.
Arrange a layer of the dipped ladyfingers in the bottom of a 9×9-inch (23x23cm) dish or a similar-sized serving dish.
Spread half of the mascarpone filling over the ladyfingers.
Spread half of the cooled lemon curd over the mascarpone filling.
Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone filling, and then the remaining lemon curd.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Before serving, garnish with lemon zest and fresh mint leaves if desired.

Enjoy your Tiramisu au Citron! This refreshing lemon twist on the classic tiramisu is perfect for a light and tangy dessert.