Directions

1. Place an oven safe bowl in a pot filled with water (just enough before it touches the bottom of the bowl). Bring to a slow boil over medium heat (this will be a double broiler).
2. After the water is at a soft boil, add the egg yolks to the bowl and sugar. Whisk continuously until the mixture has a frothy consistency and is at about 158 F. This should take around 10 minutes of whisking. When done, set aside.
3. In a stand mixer with the whisking tool, pour the heavy cream into the bowl and mix until cream is whipped and stiff. Remove the bowl.
4. In a new mixing bowl of your stand mixer, beat your mascarpone cheese up a bit to soften it up.
5. Place the lemon juice into a medium bowl and add a little of the powdered sugar, whisking to mix it together. Add the limoncello, continuing to whisk. Add more powdered sugar and whisk. Add some hot water into the sugar and limoncello mixture. Taste and see if you want it sweeter (add more sugar) or more lemon (add more limoncello). This is the soaking mixture for the ladyfingers and it will also be added to the filling for more flavor.
6. Using the stand mixer and the bowl of mascarpone cheese, turn the mixer on and add the egg yolk and sugar mixture to the mascarpone. As this is mixing, stop it periodically to scrape the sides then resume to allow all the ingredients to combine fully.
7. If needed, transfer the mascarpone and egg mixture into a large mixing bowl. Fold in the whipped cream to the combined mixture. Pro tip: Do this by hand as to not overmix.
8. Add some of the limoncello mixture to the filling for that delicious flavor.
9. Now, lightly soak the ladyfingers in the limoncello mixture. Pro tip: Do not completely soak the ladyfingers because they will become too mushy for the base. We call this step the “quick dip”.
10. Line the bottom of a 13 x 9-inch pan with the soaked ladyfingers. Add half of the mascarpone filling over the ladyfingers and carefully spread the filling so the ladyfingers are covered evenly. Repeat this process so that there are 2 layers of ladyfingers and 2 layers of the filling. It should go from the bottom up, ladyfingers, filling, ladyfingers, and at the top the rest of the filling.
11. Allow the tiramisu to set in the fridge for 3 hours.
12. Pro-Tip: Add your favorite fruit or nuts to the top for extra flavor. Or you can zest a lemon and add lemon slices for decoration.
13. Slice up and enjoy!