Lemon Tiramisu, but with a twist – it’s a no-bake lemon roll. So creamy, fluffy, and fruity all at once, you’ve really got to give this a try!
- 200g ladyfinger biscuits
- 150ml lemon syrup (homemade or store-bought, like "Sicilian Lemon" from @darbo_official)
- For the Cream:
- 500g low-fat quark
- 250g mascarpone cheese
- 200g crème fraîche or sour cream
- 200ml heavy cream
- 1 packet of vanilla sugar
- 100ml lemon syrup
- Optional: 1-2 tablespoons of sugar for extra sweetness
- 150g lemon curd
- For Decoration:
- 400g whipped cream
- Lemon slices
- Crumbled leftover ladyfinger biscuits
Briefly dip the ladyfinger biscuits into the slightly warmed lemon syrup (they soak up better when warmed) and place them on a baking sheet lined with plastic wrap.
For the cream, mix all the ingredients except the lemon curd until creamy. Spread the cream evenly over the ladyfinger biscuits. Then, distribute the lemon curd on top.
Now, use the plastic wrap to gently press the ladyfinger biscuits together so they almost touch at the top. Secure the wrap tightly to hold everything in place and chill the roll for at least 4 hours.
After chilling, carefully remove the wrap (it's best to slightly tilt the roll). Whip the cream until stiff and spread about 2/3 of it onto the lemon roll. Decorate the lemon roll with the remaining whipped cream, lemon slices, and crumbled ladyfinger biscuits, then keep it chilled until serving.
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