I just want to address the elephant in the room and state the obvious: this is in no way a traditional tiramisu. It’s not trying at all to be, and calling it tiramisu is a stretch, but it’s really the best term to give you an idea of what you’re eating.
For that reason, I felt no pressure to include raw egg yolk as a traditional tiramisu would have, opting instead for a whipped mascarpone cream. Slightly less rich, but the curds make it rich enough.
This dessert will go so hard in the hot summer months, cold, tangy, and refreshing. :)
