TIRAMISU CAKE WITH LEMON NO EGGS NO OVEN tiramisu with lemon lemon cake 

TIRAMISU CAKE WITH LEMON NO EGGS NO OVEN tiramisu with lemon lemon cake
INGREDIENTS FOR THE LEMON CREAM
150 SUGAR
50 CORN STARCH maizena
210 WATER
LEMON PEEL
JUICE OF A LEMON
INGREDIENTS TO WET COOKIES
SAVOIARDI OR PAVESINI BISCUITS Or gluten-free biscuits
160 OF WATER
JUICE OF A LEMON
2 SPOONS OF SUGAR
TO PLEASURE A SPOON OF LIQUEUR
INGREDIENTS FOR THE FILLING OF THE CAKE
200 COLD MASCARPONE
100 GROUND SUGAR
500 OF NORMAL OR COLD VEGETABLE CREAM
HALF OF THE LEMON CREAM MADE FIRST COLD
To make this lemon cake or lemon tiramisu you need to start with the lemon cream.In a saucepan mix 150 grams of sugar with 50 grams of corn starch, add 210 of water and two lemon peels, mix well cold and put on the heat, in a few seconds the lemon cream will take a lot of density becoming a thick and sticky jelly. Immediately remove the lemon cream from the heat and add the juice of a lemon. Leave to cool by moving the cream into a cold bowl.
Now prepare the abundant biscuits in a bowl that can be the ones you prefer, I use the tiramisu biscuits, the ladyfingers biscuits, or the pavesini.Prepare to wet the biscuits after a bowl 160 gr of water, two tablespoons of sugar and juice of a lemon, a liqueur to taste, a little. and now we have also prepared to wet the biscuits of our lemon cake.
Now let's prepare the filling for the lemon cake or lemon tiramisu.
In a convenient bowl, with electric whisk, we whip 500 g of fresh cream or vegetable cream, they must be cold, when it is almost whipped we add 100 g of ground sugar, but if the cream was already sweetened we add only 50 g.
We finish whipping the cream for our lemon cake filling and we keep a little bag a little to make the tiramisu decorations.
Now in the same bowl add the 200 g of mascarpone and HALF of the cold lemon cream.With the whips in 30 seconds we will have finished preparing the filling for our lemon cake or lemon tiramisu.
We now have all the ingredients ready and arrange them around us in order.
We prepare a 22 cm cake pan with a zipper without a bottom resting on the table and we line the sides with paper.
Let's start to lightly soak the biscuits and arrange them on the bottom, and make three layers of cream and three layers of biscuits, do as in the video, take a good look at how I beat.
The last layer must be cream.
Now we take the half of lemon gelatinous cream that was left and mix it with some yellow color or with a pinch of turmeric and lastly spread it over the lemon cake using a wet spoon it must be spread well, watch the video.
Leave it overnight or at least 5 hours in the refrigerator.
When you take the lemon cake out of the refrigerator, remove the mold and the paper and decorate it with the cream from the bag a few or as you prefer.
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