Fruit tiramisu

First, divide the eggs into whites and yolks. Beat the egg yolks with the icing sugar.

Add the mascarpone and whisk the mixture until smooth.

Beat the egg whites until stiff and gently fold them into the mascarpone mixture.

Dip the biscuits in the liqueur mixed with lemon juice. Be careful not to make the biscuits too soft, they need to be soaked for quite a short time.

Place a layer of soaked biscuits in the bottom of the mould, followed by a layer of cream.

Continue layering. The top layer is the cream, on top of which we put the fruit.

Let the tiramisu rest in the fridge for a few hours (preferably overnight) to allow the flavours to meld.