Better than Tiramisu

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Zest the lemon and set the zest aside for garnish. Squeeze out the juice and set it aside (you need about 4 tablespoons).
2. Separate the eggs. Whisk the whites on medium speed until stiff peaks form, then set aside without overbeating.
3. Beat the yolks with ½ cup powdered sugar. Add 4 tbsp limoncello, the lemon juice and the mascarpone, and whip until creamy without overwhipping.
4. Gently fold the whites into the mascarpone cream with a spatula, without overmixing.
5. Whisk the milk, ⅓ cup plus 2 tbsp limoncello and 3 tbsp powdered sugar in a deep bowl until well combined.
6. Dip each savoiardi in the soaking mixture for no more than 2-3 seconds and lay them in a 13 x 9 inch (30 x 22 cm) dish in a single layer covering the bottom, breaking some in half if needed.
7. Spread just under half of the cream over the biscuits in an even layer.
8. Dip the remaining biscuits, lay them in a single layer over the cream, then spread the rest of the cream evenly on top.
9. Sprinkle with grated white chocolate and the lemon zest, cover and refrigerate at least 8 hours, ideally overnight. Leave out for 5 minutes before slicing.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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