The combination of silky cream and soaked biscuits creates a rich yet refreshing flavor that is hard to resist. 200 ml of lemonade (freshly squeezed lemon + water + a little sugar) A bit of lemon zest for decoration Beat the egg yolks with powdered sugar and vanilla sugar until you get a light and frothy mixture. Add the mascarpone and gently mix until smooth. In another bowl, whip the sweet cream into stiff peaks, then carefully fold it into the cream. Finally, add the lemon juice and grated zest, and combine everything well. Prepare the lemonade and briefly dip the biscuits—be careful not to soak them too long to prevent them from falling apart. In a suitable dish, layer a row of soaked biscuits, then a layer of cream. Repeat the process until all ingredients are used, finishing with a layer of cream on top. Place the tiramisu in the refrigerator for at least 4 hours, ideally overnight, so the flavors meld and the dessert sets nicely. Before serving, sprinkle with a bit of whipped cream and grated lemon zest. For a more intense lemon flavor, you can add a little more juice. Enjoy!