Limoncello Tiramisu

Steps

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1. 1
   Separate 7 eggs into whites and yolks; keep whites at room temperature and yolks cold. Beat the yolks with 1/4 cup sugar and 1.5 tsp vanilla extract until pale and thick.
   ▶ ≈1:52
2. 2
   Beat the egg whites with a pinch of salt until foamy. Gradually add 1/4 cup sugar, beating to soft peaks (mixture should form soft peaks when beaters are lifted).
   ▶ ≈3:47
3. 3
   Add zest from 3 lemons to the yolk mixture. Gently fold the whipped egg whites into the yolk mixture.
   ▶ ≈4:40
4. 4
   Add 1/4 cup cake flour in two or three additions, gently folding to combine while retaining air pockets.
   ▶ ≈7:33
5. 5
   Spray a baking sheet with non-stick spray. Pour batter onto the sheet, spread evenly, and bake at 375°F for about 15 minutes until a light touch leaves no impression.
   ▶ ≈9:14
6. 6
   After baking, remove the cake from the sheet and let cool. Cut the sponge cake to fit your serving dish, adjusting for your specific dimensions.
   ▶ ≈11:45
7. 7
   Place cold mascarpone cheese and heavy cream in a chilled bowl. Add 1 cup sugar and vanilla extract, and whip until soft peaks form.
   ▶ ≈12:23
8. 8
   Prepare limoncello syrup by combining simple syrup (sugar water) with limoncello to taste, adjusting sweetness as desired.
   ▶ ≈12:59
9. 9
   Place the first layer of sponge cake in the bottom of the dish. Brush generously with the limoncello syrup until the cake is fully saturated.
   ▶ ≈15:09
10. 10
    Spread a generous layer of whipped mascarpone cream over the soaked cake using an offset spatula, creating an even layer.
    ▶ ≈17:35
11. 11
    Top with the second cake layer and brush again with the limoncello syrup until well saturated.
    ▶ ≈19:47
12. 12
    Spread the remaining mascarpone cream on top and smooth with an offset spatula. Refrigerate for 45 minutes to 1 hour to set.
    ▶ ≈20:55
13. 13
    Once set, pipe lines of lemon curd on top using a pastry bag. Optionally garnish with lemon zest, powdered sugar, or fresh mint for decoration.
    ▶ ≈22:28
14. 14
    Return to the refrigerator to allow the curd topping to set further. Can be made 2–3 days ahead. Cut into neat slices before serving.
    ▶ ≈24:24