Photo by Joann Pai With layers of citrusy mascarpone cream and Limoncello-soaked ladyfingers, this easy and elegant twist on traditional tiramisù is made ahead so it’s ready and waiting for you and your guests.Lemon Tiramisù Print Recipe Pin Recipe Makes 8 to 10 servingsRecipe adapted from Felicia’s Home Restaurant  Ingredients  1 cup plus 2 teaspoons (250 ml) water¼ cup (60 ml) Limoncello (recipe on page 93)¾ cup plus 2½ tablespoons (180 grams) granulated sugar, divided3 large eggs (150 grams)2¼ cups (500 grams) mascarpone cheese1½ tablespoons (1 gram) lemon zest (about ½ lemon), plus more for garnish6 tablespoons plus 2 teaspoons (100 grams) fresh lemon juice (about 2 lemons)1 (7-ounce) package (200 grams) ladyfingersSweetened whipped cream, to serve InstructionsPrepare the syrup for the ladyfingers by placing 250 ml water with the Limoncello in a saucepan over medium heat.Add 5 tablespoons (60 grams) sugar, and mix everything well with a spoon until the sugar has completely dissolved.

Remove from heat, and reserve.Separate the egg yolks from the egg whites into two medium bowls.Using a hand mixer, beat the egg whites on high speed until stiff peaks form.To egg yolks, add remaining ½ cup plus 1½ tablespoons (120 grams) sugar, and beat with hand mixer on high speed u

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