Lemon Tiramisu

Ingredients:

300ml sugar

180ml lemon juice

125ml water

6 egg yolks

65ml flour

500ml milk

60g cubed butter

30g white chocolate chips

15ml lemon zest

325ml whipping cream

250ml mascarpone cheese

24x4inch ladyfinger biscuits

Method:

In a small saucepan, stir together 125ml each of sugar, lemon juice and water over a medium heat for about 5 minutes until dissolved. Set this syrup aside.

In a large bowl, whisk together the egg yolks, flour and remaining sugar and set aside.

In a heavy saucepan, heat the milk over a medium heat just until bubbles appear around the edge. Whisk half of the milk into the egg yolk mixture. Whisk this back into the pan of milk. Cook, stirring, for about 10 minutes until the custard boils and thickens enough to coat the back of a spoon.

Add butter and white chocolate and stir until both have melted. Strain this custard through a fine sieve into a bowl. Add lemon zest and remaining lemon juice and stir till smooth and well blended.

Place plastic wrap directly on the surface of the custard and put in the fridge for 2 hours to cool.

In a bowl, whip the cream. Put mascarpone in a large bowl and whisk in the cooled custard. Fold in the whipped cream.

Arrange half of the ladyfinger biscuits on the bottom of a 13x9 inch glass baking dish. Brush generously with half of the prepared syrup mixture. Spread half of the mascarpone custard mixture over the biscuits. Repeat with a second layer of biscuits brushed with the rest of the syrup and covered with mascarpone custard. Cover and store in the fridge for 4 hours before serving.