Ingredients

5 large eggs
5 or 6 lemons
1 cup sugar
1-1/2 cups limoncello
1 cup water
1 pound (2 cups) Mascarpone, room temperature
40 ladyfingers, or more if needed

Instructions

Pour just enough water in bottom of double boiler so the water level is right below the bottom of the pan (top of double boiler) OR use a stainless steel mixing bowl and a pan making sure the mixing bowl does not sit in the boiling water.

Separate the eggs, putting the egg yolks into the top of the double boiler and the whites into another stainless steel bowl for whipping.

Remove the zest of two or more lemons to get 2 Tablespoons. Squeeze lemons and strain juice to get 3/4 cup.

Heat water in double boiler to a steady simmer. Off of the heat beat the egg yolks with 1/4 cup sugar and 1/2 cup limoncello until well blended. Set the pan over simmer water and whisk constantly as the mixture expands and heats into a frothy sponge, approximately 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double boiler and let it cool.

Meanwhile pour the remaining cup of limoncello, all of the lemon juice, 1 cup water and 1/2 cup sugar in a saucepan. Bring to boil stirring to dissolve the sugar. Cook 5 minutes, evaporating the alcohol. Let the syrup cool completely.

In another large bowl, stir the mascarpone with wooden spoon to soften, then drop in the lemon zest and beat until light and creamy. Whip the egg whites and the remaining 1/4 sugar until it holds moderately firm peaks.

When the limoncello sponge is cooled, scrape about a third of it over the mascarpone and fold with a large spatula. Fold in the rest of the sponge in two or three additions. Now fold in the whipped egg whites in several additions until limoncello-mascarpone cream is light and evenly blended.

Pour some of the cooled syrup, no deeper than 1/4 inch, into a shallow-rimmed pan to moisten the ladyfingers. One at a time, roll a ladyfinger in the syrup and place in casserole or baking dish. Wet each cookie briefly. If it soaks up too much, it will fall apart. Arrange the moistened ladyfingers in a neat, tight row, filling the bottom of the pan completely. You should be able to fit about 20 ladyfingers in a single layer.

Scoop half of the limoncello-mascarpone cream onto the ladyfingers and smooth to fill the pan, covering them. Dip and arrange a second layer of ladyfingers in the pan and cover completely with the remaining cream.

Smooth the cream with a spatula and seal the tiramisu airtight in plastic wrap. Refrigerate 6 hours or up to 2 days.

To serve, cut into portions in any size.

Dessert