crust

1. Blend the graham crackers or biscuits in a food processor until finely ground.

2. Add lemon zest and melted butter. Mix until it looks like wet sand.

3. Press the mixture up the sides of a 17 x 6 cm springform pan, then press the rest onto the base.

4. Place the pan in the freezer to firm up while you prepare the rest.

Lemon Syrup

1. In a small saucepan, combine freshly squeezed lemon juice, lemon zest, and granulated sugar.

2. Simmer over low heat until the sugar fully dissolves. Let it cool.

Lemon Tiramisu Filling

1. In a clean, dry bowl, whip the heavy cream with granulated sugar to soft peaks. Set aside.

2. In a separate bowl, work the room-temperature mascarpone cheese with a spatula until smooth.

3. Add powdered sugar and lemon zest. Mix until creamy.

4. Add lemon curd and gently fold with the spatula until just combined.

5. Fold in the whipped cream. Mix gently until fully incorporated and smooth.

Layer the tiramisu Cake

1. Dip the ladyfingers quickly in the lemon syrup and arrange them in a single layer over the chilled crust.

2. Sprinkle some lemon zest over the ladyfingers.

3. Spread half of the tiramisu filling over the ladyfingers and smooth it out.

4. Add a thin layer of lemon curd on top of the cream.

5. Dip more ladyfingers in syrup and layer them on top.

6. Spread the remaining tiramisu filling over the second layer. Smooth the top.

7. Refrigerate the cake for at least 6 hours or overnight for best results.

Decorate

1. Once the cake is fully set, spoon lemon curd over the top and spread evenly.

2. Optionally, garnish with lemon zest or thin lemon slices for a fresh look.

3. Slice and serve chilled. Enjoy!