Lemon Tiramisu

Remove all the white pith from the lemon peel using a small sharp knife. If the white pith remains it will make the syrup bitter. Place the peel in a small saucepan and add the water. Place on a low heat and gently simmer for 10 minutes to infuse the flavour and colour of the lemon peel.

Remove from the heat, strain the syrup into a bowl and discard the lemon peel. Add the sweetener or sugar and stir until dissolved. Stir in the lemon juice and leave to cool for 5 minutes. Set aside.

For the filling: Put the ricotta and 4 tbsp of lemon curd in a small mixing bowl and beat together with a wooden spoon until smooth. Set aside.

Dip the sponge finger halves in the lemon syrup, allowing them to soak up the syrup but not to become mushy. Place two sponge finger halves in the bottom of each dish.

Divide half of the filling between the four dishes and roughly spread over the sponge fingers. Add a teaspoonful of lemon curd to each dish and roughly swirl into the filling.

Place another two sponge finger halves in each dish and top with the remaining creamy lemon filling. Roughly spread over the sponge fingers and add a teaspoonful of lemon curd to the top of each tiramisu, swirling it roughly on top. Chill for 2 hours and decorate each tiramisu with half a lemon slice.