Lita Eats

Ingredients

• 3 large egg yolks
• 70 g granulated sugar
• 225 g mascarpone cheese, softened to room temperature
• 350 g whipping cream
• 1 teaspoon vanilla extract
• 225 g limoncello
• 24 ladyfingers

Method

1. Prepare the yolk base
   In a heatproof bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
2. Gently heat
   Place the bowl over a saucepan of gently simmering water (double boiler).
   Whisk constantly for 5–7 minutes, until the mixture is warm, glossy, and thickened. Remove from heat and allow to cool slightly.
3. Add mascarpone
   Once the yolk mixture has cooled to lukewarm, gently whisk in the mascarpone until smooth and fully combined. Set aside.
4. Whip the cream
   In a separate bowl, whip the whipping cream with the vanilla extract to soft–medium peaks.
5. Fold the cream
   Gently fold the whipped cream into the mascarpone mixture in two additions, keeping the mixture light and airy.
6. Prepare the ladyfingers
   Pour the limoncello into a shallow dish. Quickly dip each ladyfinger into the limoncello, turning once—do not soak.
7. Assemble
   Arrange 12 dipped ladyfingers in a single layer in the bottom of a serving dish.
   Spread half of the mascarpone cream evenly over the ladyfingers.
   Repeat with the remaining ladyfingers and finish with the remaining cream.
8. Chill
   Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.

Serving

• Serve chilled
• Optional garnish: lemon zest or crushed ladyfingers (if available)