Limoncello Tiramisù: the creamy dessert to die for

INGREDIENTS
For lemon curd:
2 eggs
2 egg yolks
120g (1/2 cup) of sugar
1 lemon (juice)
80g (1/4 cup) of butter

For tiramisu:
3 eggs
80g (1/2 cup) of sugar
240g (1 cup) of mascarpone
360ml (1 1/2 cups) of whipping cream
Vanilla extract

240ml (1 cup) of limoncello
32 pieces of ladyfingers

METHOD
1. In a bowl add the eggs, egg yolks, sugar, and lemon (juice) and mix on low heat until it thickens into a gel-like consistency. Remove it from the heat and stir in the butter adding it gradually. Mix it to combine. Let it cool completely.
2. On the bain marie add the eggs and sugar and mix on low heat until the mixture becomes fluffy. Remove from the heat and mix in the mascarpone.
3. Add the whipping cream to the bowl and mix with the electric mixer.
4. Add the whipped cream to the mascarpone mixture. Fold together with a spatula and mix together well.
5. In a bowl or plate, add the limoncello and dip each ladyfinger very briefly to coat both.
6. Arrange the soaked ladyfingers to cover the bottom of the cake mold. Add half of the cream on top of the ladyfinger layer. Level it up with a spatula.
7. Add another layer of soaked ladyfingers and another layer of remaining mascarpone cream. Level it up with a spatula.
8. With the pipping bag add the layer of the cooled lemon curd and level it up well to cover the tiramisu. Transfer to the fridge for at least 6 hours.
9. After 6 hours cut the tiramisu on slices, decorate with whipped cream and lemon slices, and serve.
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