Limoncello Tiramisu... recipe!

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A quick, easy, and delicious recipe!
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This delicious lemon dessert is topped with sweet candied lemons.

CANDIED LEMONS

3-4 lemons
250 ml water
250 grams sugar
MASCARPONE CREAM

2 lemons
400 grams mascarpone
250 ml fresh whipping cream
4 egg yolks
70 grams sugar
50 ml limoncello
20 ladyfinger biscuits
INSTRUCTIONS

Candied Lemons: Start with the candied lemons. Thinly slice the lemons and then heat a pot of water to boiling. Dip the lemons in the boiling water for 1 minute and drain. In a separate pot, heat the sugar and water until boiling. Add the lemon slices and simmer for about 30-40 minutes. Drain, let cool, and chop finely. Reserve the syrup.

Cream: Zest 1 lemon and add the zest to the sugar. Rub with your fingers to release the lemon aroma more quickly. In a bowl, add the egg yolks and the sugar/zest mixture. Whisk until the mixture lightens in color. Add the mascarpone, a little limoncello, and whisk until smooth. Whip the fresh cream until it reaches soft peaks (the texture just before the whipped cream becomes firm). Gently fold the whipped cream into the mascarpone mixture.

Assembly: Prepare the liquid for soaking the biscuits by mixing the juice of 2 lemons, 2 ladles of the candied lemon syrup, and a good amount of limoncello (adjust to your taste). Dip the biscuits in the mixture and place them in the bottom of the dish. Pour the mascarpone cream over and spread with a spatula. Sprinkle with pieces of candied lemon. Repeat the process: add a second layer of biscuits, then cream, then candied lemons. Add a final layer of biscuits and then cream. Smooth with a spatula. Let rest in the refrigerator for at least 4 hours, or better yet, overnight. Decorate with lemon slices and zest.