Sicilian Lemon Tiramisu

Instructions

1. 1

   Separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another.

2. 2

   Add the granulated sugar to the egg yolks and whisk until the mixture becomes pale and creamy.

3. 3

   Add the mascarpone cheese to the yolk-sugar mixture and mix until smooth and well combined.

4. 4

   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture, being careful not to deflate the mixture.

5. 5

   In a shallow dish, combine the fresh lemon juice and lemon zest.

6. 6

   Quickly dip each Savoiardi (ladyfinger) into the lemon juice mixture, making sure not to soak them too long to avoid sogginess.

7. 7

   Arrange a layer of dipped Savoiardi at the bottom of your serving dish.

8. 8

   Spread half of the mascarpone mixture evenly over the Savoiardi layer.

9. 9

   Add another layer of dipped Savoiardi on top of the mascarpone mixture.

10. 10

    Spread the remaining mascarpone mixture over the second layer of Savoiardi.

11. 11

    Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best results.

12. 12

    Before serving, dust the top with unsweetened cocoa powder using a fine sieve.

13. 13

    Serve chilled and enjoy your Sicilian Lemon Tiramisu!