Tiramisu is a heavenly dessert that isn;t that difficult to make. This version with limoncello is refreshing even though rich after a meal.
In a pot combine 1/2 cup water, 1/2 cup limoncello, 1/2 cup fresh lemon juice and 1 cup sugar to make syrup. bring to a boil, reduce heat to a low simmer for about 10 minutes. Remove from heat and cool some.
Nexct you make a zabaglione. In a large bowl over a bain marie (pot of boiling water) beat together 3 large egg yolks, 4 tablespoons sugar, 1/2 cup and limoncello. Beat until zabglione is thick and foamy, about 4 minutes or so. Do be careful bnot to overheat the eggs, or they will cook and make the mixture lumpy. Let this cool and then add 1 pound mascarpone cheese and the zest of 2 lemons to create a smooth, creamy texture.
In a clean separtae bowl using an electric mixture, beat the leftover 3 large egg whites while adding 1 teaspoon of sugar. Beat until whites form stiff peaks.
Fold the egg whites into the masccarpone mixture, just folding ubntil conbined, being careful not to overmix.
To assemble you will need at least 18 crisp Italian ladyfingers. Dip them into the warm limoncello syrup, soaking for a good 2 to 4 seconds. You want them to absord syrup yet not become soggy. Transfer them to an 8 inch square baking dish. Repeat until one full layer if ladtfingers are arranged in bottom of dish, trimming as needed to fit snugly.
Spread half the mascarpne mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Top with toasted sliced almonds, cover and chill.
This is pretty rich and serving small pieces can serve up to 12 people.
