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1
Pour the 80 grams of sugar, 2 eggs, 3 egg yolks, and the juice of 2 lemons into a saucepan. Mix and bring to a boil over low heat, stirring constantly until thickened. Upon first boil, add the butter all at once and mix quickly. Set aside.
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2
If you end up with any pieces of cooked egg whites you can pass your curd through a sieve to make it smooth. Allow your lemon curd to cool before putting it in a pastry bag.
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3
Split the whites from the yolks for the remaining 3 eggs into two bowls.
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4
Beat the yolks with 100 grams of granulated sugar until the mixture whitens. Add the mascarpone and mix.
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5
Whisk the egg whites until firm peaks form and fold gently with a spatula into the mascarpone/ egg/sugar mixture.
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6
Put a layer of mascarpone cream in a clear bowl.
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7
Using the pastry bag, drop a thin layer of lemon curd (it is important to wait until the curd is cold to use it, otherwise, it would melt the cream).
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8
Cover with a layer of Russian cigarettes from which you had cut the ends with a saw-edgeg knife (for a more even finish).
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9
Repeat all 3 layers for a second time and finish with the mascarpone cream.
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10
As pictured in the photo, you can put small amounts of lemon curd to decorate your tiramisu. Cover your dish with a plastic film and refrigerate for a minimum of 4 hours.
