Have you ever tried limoncello tiramisu? It is the perfect recipe to try this spring! This no bake tiramisu is as delicious as it looks, and perfect for any dinner party you attend this season. Over the holidays I learned how to make authentic italian tiramisu, and I used that same process to create this lemon one! Use with or without limoncello!

For lemon basil syrup -
1/2 cup water
1/3 cup sugar
1 lemon, peeled and juiced
1 sprig basil
1/3 cup limoncello, optional

For the Filling -
16 oz mascarpone cheese
4 medium egg whites
1/2 cup of granulated sugar
3 cups lemon curd, divided

Instructions -
1. Begin by making the lemon basil syrup by adding water, sugar, lemon juice, lemon peels, and basil to a small saucepan on medium heat. Bring to a simmer and turn off heat. Add limoncello to the pan, and set aside to cool.

2. While waiting for syrup to cool, separate the egg yolks from the egg whites. In a mixing bowl, add egg whites and begin mixing, gradually adding sugar until stiff peaks form.

3. Fold half of the lemon curd and all of the mascarpone into the mixing bowl until creamy. Save the other half of the lemon curd for later.

4. Prepare your casserole dish and one by one, dip each of the ladyfingers into the lemon syrup, then arrange at the bottom of the dish. Spread half the cream mixture on top of the soaked ladyfingers and then repeat one more time.

5. Chill in the fridge for 8 hours or overnight. Once chilled, top with the remaining lemon curd and serve!

Enjoy!