Lemon tiramisu with homemade lemon curd

Ingredients

• For the lemon curd: 300 ml lemon juice
• 6 eggs
• 300 g sugar
• 40 g butter
• 3 tbsp cornstarch
• For the white cream: 130 g sugar
• 300 g whipping cream
• 350 g mascarpone
• 3 tbsp of the lemon curd
• 24 ladyfinger cookies
• Warm milk or limoncello, for soaking

Instructions

1. Whisk the eggs with the sugar, lemon juice and cornstarch, strain, and cook over a bain-marie 20 minutes on medium, without boiling, until thick. Stir in the butter and cool completely.
2. Whip the cream with the sugar to soft peaks, then fold in the mascarpone and 3 tablespoons of the lemon curd.
3. Dip the ladyfingers briefly in warm milk or limoncello and line the base of a dish.
4. Layer cream, then lemon curd, then more soaked ladyfingers, repeating and finishing with cream and generous swirls of curd.
5. Refrigerate at least 4 hours before serving, dusted with lemon zest.