INGREDIENTS

For the lemon cream:
2 eggs
2 egg yolks
120 g sugar
1 lemon (juice)
80 g butter

For the tiramisu:
3 eggs
80 g sugar
240 g mascarpone
360 ​​ml whipped cream
Vanilla extract

240 ml limoncello
32 boudoir

1. Pour the eggs, egg yolks, sugar and juice of 1 lemon into a saucepan. Mix over low heat until gelatinous.
2. Remove from heat, gradually add the butter and mix. Leave to cool completely and set aside.
3. Place a bowl over a saucepan filled with water. Cook and add the eggs and sugar. Mix in a bain-marie until frothy.
4. Remove from heat, add the mascarpone and mix the ingredients.
5. In the meantime, whip the cream with the vanilla extract.
6. Gradually add the cream to the cream and mix well.
7. Line the square mold with baking paper.
8. Dip the ladyfingers in the limoncello and arrange a first layer in the mold. Pour and distribute the cream. Repeat the operation a second time.
9. Pour the lemon cream on top and spread it evenly.
10. Place the tiramisu in the refrigerator for at least 6 hours before serving.