Limoncello Tiramisu

The secret to this creamy, indulgent limoncello tiramisu lies in the rich golden yolks of Pete & Gerry’s Organic Pasture-Raised Eggs. Humanely raised on organic family farms, our hens produce eggs with a flavor and color that transform simple ingredients into something extraordinary. Whipped into a silky mascarpone cream, those yolks bring depth and richness to every bite of this classic-with-a-twist dessert.

Instructions

1. Separate the egg whites from the egg yolks and place them in two separate medium-large bowls.
2. Add ½ cup sugar to the egg yolks and whisk until well combined and frothy.
3. Add the mascarpone cheese, two tablespoons of limoncello, lemon zest, and lemon juice to the egg yolks. Whip at a low speed until creamy and thoroughly combined.
4. Add ¼ cup sugar to the egg whites and whip the egg whites until fluffy with stiff peaks. Do not over whip.  
5. Add the beaten egg whites to the mascarpone and yolk mixture in two phases folding the mascarpone cream into the fluffy whites. Mix slowly from the bottom so you do not deflate the egg whites.
6. In a separate bowl, combine the milk and ½ cup limoncello.
7. Quickly dip the ladyfingers into the limoncello and milk mixture on both sides (2-3 seconds max – not too soggy!)
8. Arrange the soaked cookies neatly in one layer in the bottom of a large (9x13) casserole dish or individual serving bowls. Break the cookies as needed to form a full layer.
9. Top the cookies with half the limoncello cream.
10. Repeat the process with one more layer of soaked cookies on top of the limoncello cream and finish with the remaining cream.
11. Cover the dish(es) and chill for at least 3 hours before serving. (Can be made up to 24 hours in advance.)
12. Just before serving, garnish with fresh lemon zest and shavings of white chocolate.