Limoncello Tiramisu - cooking recipe

Ingredients

INGREDIENTS FOR SYRUP
4 ounces water
4 ounces limoncello
4 ounces fresh squeezed lemon juice (grind remaining zest from lemons)
8 ounces sugar
TIRAMISU INGREDIENTS
3 large eggs, separated
4 tablespoons sugar
1 teaspoon sugar
1 lb mascarpone cheese
4 ounces limoncello
2 lemons, zest of
candied citron peel (can buy at any dried food section at supermarket) (optional)
18 crisp italian ladyfingers (as many as needed)

Preparation

MAKE THE SYRUP:
Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
Remove from flame and allow to cool down.
PREPARE & ASSEMBLE TIRAMISU:
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.
Be careful not to overheat - will cook eggs.
Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
Beat whites to a stiff peak.
Then fold in egg whites with the mascarpone mixture.
Do not over mix.
Just until combined.
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).
Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill tiramisu, covered.