Start making the sauce by mixing the lemon juice, water and sugar in a shallow bowl. To book.
In another bowl, beat the egg yolks and sugar until the mixture whitens and thickens.
Add the lemon juice, lemon zest and vanilla extract to the egg yolk mixture. Mix well.
Add the mascarpone to the yolk mixture until you obtain a homogeneous mixture.
In another bowl, whip the cream until stiff peaks form.
Gently incorporate the whipped cream into the mascarpone and egg yolk mixture so as not to lose the lightness of the cream.
Quickly dip the cookies in the lemon dipping mixture and place them on the bottom of a plate or mold.
Spread a layer of lemon cream on the biscuits.
Repeat the layers of dipped cookies and lemon cream until you run out of ingredients, finishing with a layer of cream.
Cover the dish with lemon tiramisu and refrigerate for at least 4 hours, or overnight, so that the flavors blend well.
Before serving, sprinkle with lemon zest and cocoa powder (if desired).
Serve it cold and enjoy.
This lemon tiramisu is a light and tangy option perfect for hot summer days or any time of year for lemon lovers. Enjoy your food!
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