Tiramisu with Lemon: A Cloud of Freshness!

Make the Syrup: In a small saucepan, heat the water with sugar and lemon juice, stirring until the sugar dissolves. Once the syrup is prepared, remove from heat and let it cool.
Add Limoncello: If using, stir in the limoncello once the syrup has cooled.
Step 2: Prepare the Cream
Mix the Yolks: In a large bowl, whisk together the egg yolks with the sugar until light and fluffy.
Add Mascarpone: Stir in the mascarpone and lemon zest, mixing until smooth and creamy.
Step 3: Whip the Egg Whites
Beat the Whites: In a separate bowl, whisk the egg whites until stiff peaks form.
Incorporate the Whites: Gently fold the whipped egg whites into the mascarpone mixture to create a light, airy texture.
Step 4: Assemble the Tiramisu
Soak the Biscuits: Dip the ladyfinger cookies into the lemon syrup quickly (don’t soak them too long to avoid sogginess).
Layer the Tiramisu: In a serving dish, layer the soaked biscuits and top with the lemon mascarpone cream. Repeat with another layer of biscuits and cream.
Step 5: Refrigerate and Enjoy
Chill: Let the tiramisu rest in the fridge for at least 4 hours to allow the flavors to meld and the dessert to set.
Garnish: Before serving, garnish with extra lemon zest and fresh mint leaves for a burst of color and flavor.
Serving Tips