How to make Limoncello tiramisu step by step

Step 1 - preparing the lemon curd

• Transfer butter, sugar, lemon juice and zest to a heatproof bowl.
  approx 100-120 ml lemon juice, zest from two lemons, 100 g sugar, 60 g butter
  
• Place the bowl over a pot with a few cm of water at the bottom and start heating until the butter and sugar dissolve.
• Meanwhile, crack the eggs into a bowl, add the egg yolk and mix them together.
  2 eggs, 1 egg yolk
  
• Pour the eggs into the bowl with the heated ingredients and heat together, stirring constantly, until you get a thick cream.
  
• Then remove the bowl from the pot and strain the mixture through a fine sieve.
  
• Set aside the lemon curd to cool completely - you can store it in the refrigerator.

Step 2 - preparing the lemon cream

• Transfer mascarpone and heavy cream to a large bowl and whip together on high speed until the mixture thickens and increases in volume.
  500 g mascarpone cheese, 250 ml heavy cream
  
• Then turn off the mixer, add almost all of the lemon curd (leave a little for decoration) and Limoncello liqueur to the mixture.
  approx 250 g lemon curd, 60 ml Limoncello
  
• Mix everything thoroughly with a spoon. Taste the cream and if it's not sweet enough for you, you can add a little powdered sugar.
  powdered sugar
  

Step 3 - Preparing Limoncello Tiramisu

• In a bowl, mix Limoncello and water together.
  100 ml Limoncello, approx 300 ml water
• Dip the ladyfingers thoroughly in the water with liqueur.
  approx 24-30 pieces ladyfingers
  
• Arrange a single layer of ladyfingers on the bottom of the pan.
  
• Spread half of the lemon cream over the ladyfingers.
  
• You can also gently spread some lemon curd over the cream.
• Add a second layer of soaked ladyfingers over the cream.
  
• Spread the rest of the lemon cream.
  
• Finally, spread the remaining lemon curd over the top of the tiramisu.
  lemon curd
  
• Place the dessert mold in the refrigerator for about 4-6 hours for the flavors to meld and the ladyfingers to soften further.