Blackberry Tiramisu

For the blackberry tiramisu, beat the egg yolks and sugar in a large bowl for about 3 minutes until foamy.

Place the bowl on a water bath and continue beating until the mixture thickens, about 4-5 minutes.

Remove from heat, stir in the mascarpone until smooth. Whip the cream in another bowl until stiff.

Fold 2/3 of the whipped cream into the mascarpone mixture and refrigerate. Refrigerate the rest as well.

Mix the espresso and coffee liqueur. Dip the biscuits in it so that they are slightly soaked and line the bottom of a baking dish with it.

Put half of the mascarpone mixture and all of the blackberries on top of the sponge cake layer. Add more on top and spread the mascarpone cream.

Finish with the remaining whipped cream and lemon zest. Cover with plastic wrap and refrigerate for at least an hour.

Remove the blackberry tiramisu from the refrigerator about 10 minutes before serving and serve with a hot cup of espresso.

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