Ingredients:
• 1 1/2 cups strong brewed coffee, cooled
• 1/2 cup Limoncello liqueur
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 cup mascarpone cheese, softened
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 24-30 ladyfinger cookies
• Fresh mint leaves for garnish
Directions:
. In a shallow dish, combine brewed coffee and Limoncello. Set aside.
. In a mixing bowl, whisk together egg yolks and sugar until pale and creamy.
. Add mascarpone cheese and blend until smooth.
. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
. Gently fold the whipped cream into the mascarpone mixture until well combined.
. Dip each ladyfinger into the coffee-Limoncello mixture, ensuring they are moist but not overly soaked.
. Arrange a layer of dipped ladyfingers at the bottom of a serving dish.
. Spread half of the mascarpone mixture over the ladyfingers.
. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
. Finish by sprinkling lemon zest on top.
. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
. Garnish with fresh mint leaves before serving.
Indulge in the tantalizing layers of citrus-infused bliss! 
#LimoncelloTiramisu #DessertLovers #ItalianFlavors #SweetIndulgence #HomemadeDelights
Indulge in the zesty delight of Limoncello Tiramisu! 
Elevate your dessert game with this refreshing twist on the classic Italian treat. 
Ingredients:
• 1 1/2 cups strong brewed coffee, cooled
• 1/2 cup Limoncello liqueur
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 cup mascarpone cheese, softened
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 24-30 ladyfinger cookies
• Fresh mint leaves for garnish
Directions:
. In a shallow dish, combine brewed coffee and Limoncello. Set aside.
. In a mixing bowl, whisk together egg yolks and sugar until pale and creamy.
. Add mascarpone cheese and blend until smooth.
. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
. Gently fold the whipped cream into the mascarpone mixture until well combined.
. Dip each ladyfinger into the coffee-Limoncello mixture, ensuring they are moist but not overly soaked.
. Arrange a layer of dipped ladyfingers at the bottom of a serving dish.
. Spread half of the mascarpone mixture over the ladyfingers.
. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
. Finish by sprinkling lemon zest on top.
. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
. Garnish with fresh mint leaves before serving.
