Lemon-coconut tiramisu

Ingredients for 6 servings:

• 100 ml lemon juice
• 70 g sugar
• 4 tbsp Limoncello
• 200 g ladyfingers
• 1 lemon(s), organic
• 100 g sugar
• 500 g mascarpone
• 110 g coconut flakes
• 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

with limoncello but without egg

Mix the lemon juice with 70 grams of sugar, bring to a boil briefly, and stir until the sugar is completely dissolved. Then let it cool. Add the limoncello and mix. Place about half of the sponge fingers in a suitable bowl and drizzle with half of the lemon syrup. Grate the lemon zest and mix with 10 grams of coconut flakes. Squeeze the lemons. Scrape out the seeds from the vanilla pod. Mix 100 grams of sugar, the mascarpone, the remaining coconut flakes, the lemon juice from the squeezed lemon, and the seeds from the vanilla pod into a creamy mixture. Spread half of the mixture over the soaked sponge fingers. Place the second layer of sponge fingers on top of the cream and drizzle with the remaining liquid. Spread the remaining cream evenly on top and top with the mixture of coconut flakes and lemon zest to create the final layer and thus the decoration. Refrigerate for at least three hours. It can also be prepared the day before and refrigerated overnight.