Lemon Pepper Thyme Tiramisu

Ingredients

For the cream

• 4 large egg yolks • 100 g granulated sugar • 180 g heavy dairy cream

• 225 g Mascarpone

For the tiramisu

• 150 ml lemon syrup/concentrate

• 5 g black pepper powder

• 120 g sponge fingers

• 12 g lemon zest • 10 g fresh thyme

• 30 g cocoa powder

Method

For the cream

In a mixing bowl, whip together egg yolks and  50 g sugar until very pale yellow and about three times in volume.

In another bowl, whip cream and remaining 50 g sugar until it creates soft-medium peaks. Add Mascarpone and continue to whip until it gets a soft, spreadable texture. Now gently fold the Mascarpone mixture into the sweetened egg yolks until combined.

For the tiramisu

Combine the lemon syrup, water, chopped thyme and black pepper in a shallow bowl.

Dust the bottom of a baking dish with cocoa powder. Taking one at a time, quickly dip each sponge finger into the lemon mixture – they are quite porous and will fall apart if left in the liquid too long – and place them side-up at the bottom of the baking dish. Repeat, using half the sponge, add the lemon zest and spread half the Mascarpone mixture onto the sponge fingers in one even layer. Repeat with remaining lemon syrup-dipped sponge fingers and Mascarpone mixture.

Dust the top layer with remaining tbsp of cocoa powder.

Top with shaved or finely grated chocolate, if desired.

Let it chill in the refrigerator for at least 2 hours before serving.