Lemon tiramisu recipe
 This zesty twist on tiramisu by Gennaro Contaldo is made with homemade limoncello and lemon syrup. You'll need to make the limoncello a week ahead, or you can buy a bottle. 500ml/18fl oz vodka3 lemons, rinds only (white pith removed)300g/10½oz caster sugar 500ml/18fl oz vodka 3 lemons, rinds only (white pith removed) 300g/10½oz caster sugar 1 unwaxed lemon, juice and rind (white pith removed)50g/1¾oz caster sugar 1 unwaxed lemon, juice and rind (white pith removed) 50g/1¾oz caster sugar 2 free-range eggs, yolks and whites separated80g/3oz caster sugar250g/9oz mascarpone2 tbsp limoncello (see method above for homemade)1 unwaxed lemon, zest only200g/7oz savoiardi biscuits (sponge fingers) 2 free-range eggs, yolks and whites separated 80g/3oz caster sugar 250g/9oz mascarpone 2 tbsp limoncello (see method above for homemade) 1 unwaxed lemon, zest only 200g/7oz savoiardi biscuits (sponge fingers) Method To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week.To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside.To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined.Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required. To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week. To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside. To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside. To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined. Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required.