Here is a French version of Tiramisu inspired by Christophe Michalak. Definitely a summer treat!
Use store-bought ladyfingers if desired. Sift flour. Beat egg whites along with cream of tartar, and a third of the sugar on medium speed. When ready, beat on high to firm peaks adding sugar gradually. Lower speed, and add yolks to combine. Fold in floured using a rubber spatula or spider. Fill greased mold, or pipe out over greased parchment or silicone mat.
Bake at 375ºF/190ºC for 20 minutes.
Bring water, sugar, and zest to a boil. Add lemon verbena greens, turn heat off – cover and let infuse 15 min or best overnight. Drain and set aside.
In a chilled mixing bowl, beat together cream, mascarpone, eggs and sugar on medium speed until medium-firm peaks.
*Look up poached lemon recipe if desired. In a shallow dish, make the first layer using lemon spread or chopped poached lemons or a mixture of crushed raspberries and strawberry. Top with mascarpone filling. Add ladyfingers dunked in syrup first. Add a layer of chopped strawberries and raspberries, and finish with mascarpone filling. Dust some tea matcha and decorate with more filling, red fruits, and verbena greens. Chill to set – keep refrigerated for up to 3 days. Do not freeze. Enjoy!