Tiramisu in the syrup of thyme lemon and lemon:

For 4 persons: 3 big cool eggs, 100g of caster sugar, 250g of mascarpone, 24 sponge fingers, 10cl of syrup of thyme lemon.

Cream: clarify eggs. In a tian, take whites up in firm snow. In another tian, whiten yellow with the sugar. Add the mascarpone and blend with a whip to the point of getting a smooth mixture. With a spatula, incorporate whites delicately in snow.
Assemblage: In a mould in missing or in individual ramekins, deposit a layer of sponge fingers beforehand dipped into the syrup of thyme lemon diluted with some water in 1 volume of syrup for 7 volumes of water. Deposit a little lemon beforehand crushed in the blender (zest and pulp). Pour delicately the half of the cream by dividing it in an uniform way. Instal a new layer of cookies dipped into the syrup. End your preparation by a layer of cream. Let rest 3 hours at least in the refrigerator.

Tiramisu in the syrup of marjoram and strawberries:

Take back the recipe of the tiramisu in the syrup of thyme lemon and lemon by replacing the syrup of thyme lemon with some syrup of marjoram and the lemon by a layer of fine small strips of strawberries.

Tiramisu in the syrup of basil and preserved melon:

Take back the recipe of the tiramisu in the syrup of thyme lemon by replacing the syrup of thyme lemon with some syrup of basil and the lemon by very fine small strips of preserved melon.