Limoncello Tiramisu

Part 1:
1 cup water
1 cup limoncello liqueur
3/4 cup fresh lemon juice
1/2 cup granulated sugar, boil over high heat, then simmer on lower heat till alcohol vaporized. Let it cool in a shallow dish.

Part 2:

6 egg yolks

1/4 cup granulated sugar

1/2 cup Limoncello liqueur,

mix it all in a bowl and place over a double boiler,after the water is boiled, turn off the heat and whisk the mixture continuously till it is thick like a custard. And let it cool at the side.

Part 3:

6 egg whites

1/2 tsp cream of tartar

1/4 cup sugar,

In a large bowl, whisk egg whites til it is frothy then add the cream of tartar, when it becomes to soft peak add sugar, continue until it is a firm peak.

Part 4 :

500 gr Mascarpone cheese, @ room temperature

2 Tbsp finely grated lemon zest,

Mix it together with wooden spoon til it combines well.

Fold Part 4 with Part 2, in 3 steps, then fold part 3 into this mixture.

Tiramisu could be assemble either in a large square glass container, or individual glasses.

You need 40 lady fingers, (less if you are using individual glasses), dip the lady fingers in the syrup, let it soak well but don't let it get too soggy, place them on the bottom of the dish in a single layer, then scoop half of the mascarpone cream onto the ladyfingers, smooth the surface. Dip and arrange the second layer, then cover it completely with the remaining of the cream.

Cover with cling film and refrigerate at least 3 to 5 hour. Serve and sprinkle bit of lemon zest over.