How to make
First prepare the lemon cream.
In a small pot, pour the water, add 3 tbsp. of sugar, 2 egg yolks, juice and grated lemon peel and 1.1 oz (30 g) of starch.
Put the pot on the stove and immediately start stirring, until a thick cream is obtained. Take it off and leave the cream to cool.
In a bowl, beat the mascarpone with 3 tbsp. of powdered sugar. Add the cooled cream to it and continue beating, until a smooth mixture is obtained.
Pour the milk and limoncello into a bowl.
Cut the strawberries. At the bottom of the cake tin in which you will arrange the tiramisu, arrange sliced strawberries. Arrange them on the walls of the cake tin as well.
Pour the Tiramisu cream over the strawberries, level it out, arrange the ladyfingers, syruped with the milk.
Dip them for a moment, no longer, so that they don't crumble. Add the remaining cream on top and garnish the unique tiramisu with strawberries.
Refrigerate the strawberry and lemon cream tiramisu for a few hours before consumption.
Enjoy!
