Lemon Tiramisu

Ingredients for 6 servings:

• 110 g brown sugar
• 80 ml water
• 2 medium-sized lemons
• 2 limes
• 250 g ladyfingers
• 250 g mascarpone
• 400 g quark
• 150 g sweet cream
• ½ packet of vanilla sugar
• Limoncello
• n. B. Lemon slice(s) and zest
• Lemon balm

Instructions

Working time approx. 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 40 minutes

Without egg

Grate the zest of one lemon and juice the lemons and limes. If necessary, add water to make up to 150 ml. Put the brown sugar and a little water in a saucepan and heat. Once the sugar has dissolved slightly, add the juice and lemon zest while stirring. Bring to a boil and simmer for about 15 minutes, until it becomes a syrup. Let it cool. Now whip the cream in a bowl until stiff peaks form. In a bowl, mix the mascarpone, quark, and vanilla sugar. Add a little limoncello here (I use about 2 tablespoons). Carefully fold in the cream. Now pour some of the cream into a baking dish and cover the bottom with it. Dip the sponge fingers on both sides in the lemon syrup and place them in the baking dish, covering the cream. Then add another layer of cream and more dipped sponge fingers on top. Finally, spread a little limoncello over the sponges and drizzle with the remaining cream to finish. For decoration, I used lemon slices and zest and lemon balm. Place the tiramisu in the refrigerator and let it sit for a few hours.