LIMONCELLO TIRAMISU: Zesty, Creamy, and Perfectly Italian

1. Prepare the lemon cream

• In a bowl, whisk the egg yolks with the sugar until they quadruple in volume and become light and frothy.
• Add the limoncello to the whipped yolks and mix gently.
• Pour the mixture into a saucepan, add the cornstarch and stir well to prevent lumps from forming.
• Cook over medium heat, whisking constantly, for about 5 minutes until the mixture thickens.
• Remove from heat and add the chopped soft butter, stirring until fully incorporated.
• Transfer the lemon cream to a bowl, cover with plastic wrap and refrigerate to chill.

2. Prepare the syrup

• In a small saucepan, combine water, sugar and the whole peel of one lemon.
• Bring the mixture to a boil and simmer for a few minutes, stirring occasionally.
• Remove from heat, allow to cool, and add limoncello.

3. Whip the cream and prepare the mascarpone mixture.

• Whip heavy cream with electric beaters until soft peaks form; set aside.
• In another bowl, beat mascarpone until smooth. Gently incorporate the whipped cream into the mascarpone with a spatula.

4. Assemble the tiramisu

• Dip the ladyfingers briefly into the limoncello syrup, making sure they are not over-saturated.
• Arrange a layer of soaked ladyfingers on the plate or in serving glasses.
• Spread a layer of mascarpone cream over the ladyfingers, followed by a layer of lemon cream.
• Repeat to create a second layer of soaked ladyfingers, mascarpone cream and lemon cream.

5. Decorate and chill

• For a decorative touch, use a pastry bag to pour the mascarpone cream over the top layer.
• Generously grate lemon zest over the top to add color and flavor.
• Refrigerate the tiramisu for at least 3 hours to allow the flavors to meld and the cookies to soften.

Storage

• Refrigeration: Store covered in the refrigerator for up to 3 days.
• Freezing: This dessert can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.