Zest the two lemons then juice them. Set aside the zest and combine the juice with limoncello and granulated sugar in a medium saucepan. Bring to a simmer and cook for 5 minutes to let the alcohol cook off and the sugar dissolve.
Pour syrup into a measuring cup and add enough ice to make two cups, stir to dissolve ice and set aside.
In the bowl of a stand mixer, combine mascarpone, the zest from the lemons, and sift in the powdered sugar. Use the whisk attachment and whip until combined and fluffy, one minute.
Use a spatula to scrape the edge and sides of the bowl, then add in the heavy cream. Whip on medium speed until mixture thickens slightly, then turn it up to high and whip until thick and luscious.
Pour the syrup into a pie dish for dipping the ladyfingers and grab a 9x13-inch baking dish. One by one, dip the ladyfingers in the syrup and place in the bottom of the baking dish in a single layer, breaking them in half if needed to make them fit.
Top the layer of ladyfingers with half the cream mixture, then repeat the ladyfinger layer and top with the remaining whipped cream mixture. Cover in plastic wrap and let sit for at least 6 hours or overnight in the fridge before serving.
More About This Recipe
- Limoncello and Meyer lemons add a bright, citrus flavor to this dessert classic.I’m putting a lemony twist on the classic espresso tiramisu here. Swap out the coffee flavor for limoncello and Meyer lemons and you’ve got the perfect way to celebrate spring!For our version we used some Meyer lemons but you can use regular lemons if you can't get your hands on them.Adding ice to the hot syrup helps it cool faster so we don’t burn our fingers with scalding hot syrup.Let it sit for 6 hours (or overnight if you can). Serve with shaved white chocolate and lemon peel. Enjoy!