Lemon Cream Tiramisu


Finger biscuits
Milk for dipping

For the cream:

500 ml (2 cups) milk
2 eggs
90 g (1/2 cup) sugar
40 g (3 tablespoons) cornstarch
Zest of 1 lemon
Juice 1/2 lemon
200 ml (3/4 cup) sweetened whipped cream


Almond slices
Peanut granules (optional)


Heat the milk in a saucepan until just boiling.
In a mixing bowl, mix the eggs, sugar, and cornstarch until smooth and creamy.
Slowly pour the hot milk into the egg mixture, stirring constantly to avoid curdling.
Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in lemon zest and lemon juice. Cool completely.
In a separate bowl, beat the whipped cream until stiff peaks form.
Carefully fold the whipped cream into the cooled lemon pudding mixture until well combined.
Soak the finger biscuits in milk and place a layer on the bottom of the dish.
Spread a layer of lemon cream mixture over the cookies.
Repeat layers of soaked cookies and lemon curd until all ingredients are used, then top with a layer of lemon curd.
Place the tiramisu in the refrigerator for at least 4 hours or overnight to set.
Before serving, sprinkle sliced ​​almonds and peanut granules (if using) on ​​top as garnish.
Preparation time: 20 minutes | Cooling time: 4 hours or overnight.
servings: Makes about 8 servings.

Leave a Comment