Years ago I made a licorice version of a Limoncello Tiramisu, but I knew that licorice is an acquired taste. So today I made a new version, trying to please more people.

INGREDIENTS:

Syrup:

120 ml (½ cup) limoncello liqueur
120 ml (½ cup) water
50 g (¼ cup) sugar
120 ml (½ cup) lemon juice

Mascarpone cream:

4 egg whites (pasteurized)
4 egg yolks (pasteurized)
150 g confectionary sugar
1 teaspoon vanilla paste, or 1 vanilla bean
500 g mascarpone
zest of 2 lemons

Other:

about 30-40 ladyfingers, Savoiardi
lemon zest, for topping

DIRECTIONS:

Syrup:

In a small pan heat the limoncello, water, sugar and lemon juice almost until the sugar has completely dissolved. Set the syrup aside to cool down to room temperature.

Mascarpone cream:

Beat the egg whites until stiff, using an electric mixer or stand mixer. Set aside. Beat egg yolks and sugar until thick and pale, about 5 minutes.

Whisk the mascarpone cheese until smooth. Mix in the egg yolk mixture and vanilla. Gently fold the stiff egg whites and lemon zest in the mixture with a spatula.

Pour the syrup into a small shallow dish. Dip each ladyfinger into the syrup for about only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a baking dish. Make sure to fill the whole bottom, break the ladyfinger to make them fit.

Spread about half of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Sprinkle some lemon zest on top, before serving.

Enjoy.