INGREDIENTS
For the lemon cream:
2 eggs
2 egg yolks
120g of sugar
1 lemon (juice)
80g of butter

For the tiramisu:
3 eggs
80g of sugar
240g of mascarpone
360ml of whipping cream
Vanilla extract

240ml of limoncello
32 ladyfingers

PREPARATION
1. Pour the eggs, egg yolks, sugar and juice of 1 lemon into a saucepan. Mix over low heat until you get a gelatinous consistency.
2. Remove from the heat, add the butter little by little and mix it in. Let cool completely and set aside.
3. Place a bowl over a saucepan filled with water. Cook and add the eggs and sugar. Mix in a bain-marie until you obtain a frothy mixture.
4. Remove from the heat, add the mascarpone and stir to combine the ingredients.
5. In the meantime, whip the cream with the vanilla extract.
6. Add the cream to the cream little by little and mix well.
7. Cover the square mold with baking paper.
8. Dip the ladyfingers in the limoncello and place a first layer in the mould. Pour and distribute the cream. Repeat the operation a second time.
9. Pour the lemon cream on top and spread it evenly.
10. Put the tiramisu in the fridge for at least 6 hours before serving it.