Lemon Tiramisu

Prepare the Lemon Curd: whisk eggs and 200 g sugar until pale and thick, add softened butter, then incorporate lemon zest and juice.

Cook the curd over a double boiler, stirring constantly, until it thickens (about 8–10 min). Cool to room temperature and refrigerate.

While the curd cools, make the Mascarpone Cream: beat mascarpone smooth, whip chilled cream to soft peaks, then fold together with the remaining 80 g sugar until airy.

Prepare the soaking liquid by mixing milk and limoncello in a shallow dish.

Briefly dip each savoiardi biscuit in the milk‑limoncello mixture; arrange a single layer of soaked biscuits in the bottom of a 9‑inch (23 cm) square dish.

Spread a thin, even layer of the chilled lemon curd over the biscuit layer.

Add a layer of the mascarpone cream, smoothing it with a spatula.

Repeat the biscuit, lemon curd, and mascarpone cream layers, finishing with a top layer of lemon curd.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.

Before serving, optionally garnish with a dusting of powdered sugar and thin lemon zest strips.