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1
MAKE THE SYRUP:
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2
Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
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3
Remove from flame and allow to cool down.
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4
PREPARE & ASSEMBLE TIRAMISU:
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5
Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes.
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6
Be careful not to overheat - will cook eggs.
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7
Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
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8
In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
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9
Beat whites to a stiff peak.
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10
Then fold in egg whites with the mascarpone mixture.
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11
Do not over mix.
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12
Just until combined.
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13
Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity).
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14
Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
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15
Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
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16
Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
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17
Chill tiramisu, covered.
