2packagesladyfinger cookies**(about 40 cookies total)
For the Drizzle:
In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
Cover and refrigerate for at least 4 hours or up to a day before serving.
* You can find lemon curd near the jam/jelly section in most grocery stores. You can also order online here. To make homemade lemon curd, you can follow this Lemon Curd Recipefrom Food Network. **Ladyfinger cookies are sold in the cookie aisle in most grocery stores or specialty food stores. Savoiardi Ladyfingers are the best and can be purchase online here.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com