Lemon Pistachio Tiramisu

Ingredients

• 200 ml Water (syrup)
• 40 g Sugar (syrup)
• 2 pcs Lemon juice (syrup) (Juice of two lemons)
• 1 pc Lemon zest (syrup)
• 3 pcs Eggs
• 100 g Sugar (cream)
• 0.5 pc Lemon zest (cream)
• 250 g Mascarpone
• 2 tbsp Pistachio cream/spread (cream)
• 20 pcs Ladyfingers (Boudoirs)
• to taste tbsp Pistachio cream (decoration)
• 50 g Crushed pistachios

Instructions

1. 1Prepare the lemon syrup: in a small saucepan, combine the water, sugar, and zest. Heat gently until the sugar has dissolved.
2. 2Remove from heat, add the lemon juice, and let cool completely.
3. 3For the lemon-pistachio cream, start by mixing the sugar with the lemon zest to infuse the flavor, then add the egg yolks and whisk until the mixture turns pale.
4. 4Add the pistachio paste/cream, mix well, then fold in the mascarpone and whisk until you get a smooth cream.
5. 5Beat the egg whites until stiff peaks form and gently fold them into the mixture in several batches using a spatula.
6. 6To assemble, quickly dip the biscuits into the lemon syrup and arrange a first layer at the bottom of your dish.
7. 7Cover with half of the pistachio cream, add another layer of soaked biscuits, then top with the remaining cream. Smooth the surface. (Optionally add some fresh lemon zest for a final touch.)
8. 8For decoration, spread a thin layer of pistachio spread and sprinkle with crushed pistachios.
9. 9Cover and let rest in the refrigerator for at least 6 hours, ideally overnight.