Limoncello Tiramisu

I'm getting old and forget things more often nowadays. I bought a large bag of lemons forgetting I already got a smaller one a week earlier. That's too many lemons and so I thought I'd make lemon tiramisu. Well, I didn't. I made limoncello tiramisu instead with the limoncello I made in August 2013. At least I used up a few pieces of the lemons.

If you don't like or can't take alcoholic drinks, you can substitute lemon juice; adjust sugar to taste as limoncello is a very sweet liqueur.

Limoncello Tiramisu

recipe idea from here

limoncello syrup
½ cup limoncello
½ cup water
6 to 8 tablespoons sugar
juice of 2 lemons

cream 
2 whole eggs
3 tablespoons sugar
3 tablespoons limoncello
6 ounces mascarpone cheese
1 teaspoon lemon zest
1 cup heavy cream, whipped

ladyfingers or broas

• Prepare the syrup: Place all ingredients in a small saucepan and heat until sugar is dissolved. Transfer into a shallow container and let cool. 
• Prepare the cream: In a medium bowl, beat together eggs, sugar, and limoncello until foamy. Place bowl over a pan of simmering water. Continue to beat with a handheld mixer for 5 minutes until very light. Remove from pan and continue beating for another 5 minutes until spongy and mixture forms a ribbon when dropped on the surface. Let cool. Beat mascarpone cheese and lemon zest for 2 minutes until light. Mix in cooled egg mixture, a third at a time. Cut and fold whipped cream. 
• Prepare tiramisu: Dip ladyfingers, one at a time, in syrup for 2 seconds and place on bottom of a serving dish with 2-inch sides. Spread a half-inch thick cream on top of ladyfingers. Repeat 2 more times. Chill for 4 to 6 hours before serving. Cut into squares.