Limoncello Tiramisu!

Ingredients:
250g Mascarpone cheese
250ml heavy cream
3 egg yolks
100g sugar
1 tsp vanilla extract
250ml strong brewed espresso, cooled
3 tbsp Limoncello liqueur
24 ladyfingers
Lemon zest, for garnish
Fresh berries (e.g., strawberries or raspberries), for garnish (optional)
Instructions:
Mix egg yolks and sugar: In a bowl, mix the egg yolks with the sugar until the mixture becomes pale and creamy.
Add Mascarpone: Add the Mascarpone cheese and vanilla extract to the egg yolk-sugar mixture and mix well until you get a smooth cream.
Whip the cream: In a separate bowl, whip the heavy cream until it forms stiff peaks.
Fold in the cream: Gently fold the whipped cream into the Mascarpone mixture until well combined. Be careful not to overmix to keep the mixture airy.
Prepare espresso and Limoncello: Prepare the espresso and let it cool. Then, stir the Limoncello into the espresso.
Soak the ladyfingers: Briefly dip the ladyfingers into the espresso-Limoncello mixture, ensuring they’re lightly soaked but not too long to avoid making them too soft.
Layer: In a serving dish or individual glasses, layer soaked ladyfingers, a layer of Mascarpone cream, and optionally a layer of berries (if using), alternating until you’ve used all the ingredients. Start and end with a layer of Mascarpone cream.
Chill: Refrigerate the Limoncello Tiramisu for at least 4 hours, or preferably overnight, to allow it to set and the flavors to meld.
Serve: Before serving, sprinkle with lemon zest and garnish with fresh berries if desired.