Bramentiramisu with lemon

Split the eggs. The proteins are not used. Beat the egg yolks and the sugar in a bowl for about 3 minutes until they are thick, white and airy.

Preheat the hand mixer above a pan of water (au bain-marie) until the mixture is bound. Remove from the fire.

Stir the mascarpone loose and spat through the egg mixture. Beat the whipped cream and spatula through the mascarpone mixture.

Clean the lemon. Grate the zest of the lemon and squeeze the fruit. Mix the grater through the mascarpone mixture and the juice through the berry juice.

Dip half of the biscuits in the berry juice and place on the bottom of the dish. Divide half of the mascarpone mixture over it.

Dip the rest of the cookies in the berry juice and spread over the mascarpone. Cover with the rest of the mascarpone mixture.

Chop the nuts coarsely. Divide the blackberries and the notes. Let stiffen in the refrigerator for at least 2 hours.