Combine the egg yolks and sugar in a medium saucepan. Stir in the milk and bring to a boil over medium heat, stirring constantly. Simmer gently for 1 minute, then remove from the heat and let cool slightly. Cover tightly and refrigerate for 1 hour.
Stir the mascarpone into the egg yolk mixture until smooth.
Stir together the coffee and limoncello in a small bowl. Halve the ladyfingers lengthwise and drizzle with the coffee mixture.
Place half of the soaked ladyfingers in an 18 x 28 cm dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat the layers and sprinkle with lemon zest. Cover and refrigerate for 2 to 3 hours.
Dust the top with powdered sugar before serving.
Enjoy this light and tangy limoncello tiramisu, a dessert that brings a taste of Italy right to your table. Enjoy!
ADVERTISEMENT
