I thought nothing could beat classic tiramisu… until I discovered this lemon version: it's become my favorite dessert.

Ingredients
For the cream:
500 g of ricotta

200 ml of Greek yogurt

50g honey (or agave/maple syrup)

10 ml limoncello (or lemon juice for an alcohol-free version)

Zest and juice of one organic lemon

For the lemon syrup:
400 ml of water

Sweetener to taste (erythritol, sugar, honey, etc.)

Zest of one lemon

20 ml limoncello (or lemon juice)

Assembly:
250 g of sponge fingers (or pavesini, or dry biscuits of your choice)

Rows of lemon for decoration

Grated zest for the finishing touch

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