1. Start with the lemon curd by zesting and squeezing out the lemons – measure out 1/4 cup. Mix the sugar, lemon zest, lemon juice, egg yolks, and the egg in a heatproof bowl. Place the bowl on a pot with simmering water and heat up the mixture slowly, stirring constantly. When the mix is warm, add the butter, let melt, and stir in. Continue mixing until it has thickened nicely, almost like a pudding. Remove from heat and strain through a fine sieve and collect in a clean jar. Allow it to cool completely. The lemon curd will stay fine for a minimum of 3 days in the fridge.

2. For the buttermilk cream, mix some of the milk with the cornstarch, sugar, and vanilla extract in a bowl. Add the remaining milk to a small pot and bring to a boil. As soon as the milk starts to bubble, add the cornstarch mixture and stir it in. Allow the custard to thicken and boil briefly. Remove from the heat and stir in the egg yolk. Add the buttermilk and stir in as well. Place a piece of plastic wrap directly on top of the pudding to prevent skin from forming. Let cool down completely.

3. Whisk the completely cooled custard briefly with a hand mixer, then add the mascarpone and mix in. Place in the fridge until needed.

4. Break the ladyfingers into small pieces, add some to the serving glasses, and top with buttermilk cream. Add some lemon curd (but not too much, otherwise the dessert will be very sweet). Repeat with more ladyfingers, buttermilk cream, and lemon curd.

5. Whisk the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form. Fill into a piping bag with a star tip and pipe a swirl of the whipped cream on each dessert. If you have some lemon curd leftover, you can decorate the desserts with it, as well as some Halloren chocolate pralines. Place in the fridge for at least 1 hour before serving.