Ingredients
FOR LEMON CURD
2 EGGS
2 EGG YOLKS
120G (1/2 CUP) OF SUGAR
1 LEMON (JUICE)
80G (1/4 CUP) OF BUTTER
FOR TIRAMISU
3 EGGS
80G (1/2 CUP) OF SUGAR
240G (1 CUP) OF MASCARPONE
360ML (1 1/2 CUPS) OF WHIPPING CREAM
VANILLA EXTRACT
240ML (1 CUP) OF LIMONCELLO
32 PIECES OF LADYFINGERS
How to Make Limoncello Tiramisu

Step 1
In a saucepan over low heat, whisk eggs, yolks, sugar, and lemon juice until thickened. Remove from heat and stir in butter gradually until smooth. Let cool completely.

Step 2
In a double boiler, whisk eggs and sugar until fluffy. Remove from heat and beat in mascarpone until smooth.

Step 3
In a separate bowl, beat the whipping cream with vanilla extract until stiff peaks form.

Step 4
Gently fold the whipped cream into the mascarpone mixture using a spatula until well incorporated.

Step 5
Dip each ladyfinger briefly into the limoncello, coating both sides without oversaturating.

Step 6
Line the bottom of your dish with half of the soaked ladyfingers. Spread half of the mascarpone cream evenly on top.

Step 7
Add another layer of soaked ladyfingers and top with the remaining mascarpone cream.

Step 8
Pipe or spoon the cooled lemon curd on top and smooth with a spatula.

Step 9
Refrigerate the tiramisù for at least 6 hours, preferably overnight, to set.

Slice, garnish with whipped cream and lemon slices, and enjoy!