Limoncello Tiramisù with Raspberries and Blueberries Recipe

Carefully separate the egg yolks from the whites, placing them into two separate bowls. Set the whites aside for later.

In a large bowl, combine the egg yolks with 7 tablespoons of sugar. Beat them with an electric mixer until the mixture is pale and thick, almost ribbon-like.

Stir in 6 tablespoons of limoncello into the mascarpone mixture. You can use an electric mixer on low speed or a wooden spoon. If you prefer less citrus, start with 3 tablespoons and taste before adding more.

In a separate bowl, beat the reserved egg whites with a hand mixer until they form firm, stiff peaks. Gently fold these beaten egg whites into the mascarpone mixture using a silicone spatula, being careful not to deflate them.

Meanwhile, using a peeler or a knife, remove the peel from the lemon. In a small pan, combine the water, 1/2 lemon's juice, lemon peel, the remaining sugar, and the remaining limoncello. Bring the mixture to a boil, then reduce the heat to low and cook until the sugar is completely dissolved. Set the syrup aside for a few minutes to cool down, then remove and discard the lemon peel.

Arrange the dipped ladyfingers side by side to cover the base of a Pyrex dish. You may need to break some cookies to fill any empty spaces. Spread 1/3 of the mascarpone cream evenly over the ladyfingers. Repeat this layering process two more times, ending with a final layer of the cream.

Cover the dish and refrigerate for at least 6 hours, or ideally, overnight, to allow the flavors to meld and the tiramisu to set. Before serving, decorate the top with fresh raspberries and blueberries.