Name: Limoncello Tiramisù
Yield: Makes a 12-or 13-inch tiramisù
Ingredients: 5 large eggs; 5 or 6 lemons; 1 cup sugar; 1 1/2 cups limoncello liqueur; 1 cup water; 1 pound (2 cups) mascarpone, at room temperature; 40 ladyfingers (preferably imported Italian savoiardi), or more as needed

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Photo by Chelsea Kyle

One of the delights of making tiramisù is its versatility. This recipe makes a family-style dessert in a large dish, but you can easily compose single servings in dessert glasses, wine goblets, or even elegant teacups for a more impressive presentation, in the style of Signora Garatti's original "coppa imperiale." And while the conventional version of tiramisù calls for espresso soaked savoiardi, I've found that other flavors can be incorporated into the dessert with great success. Here, the brightness of fresh lemons and limoncello liqueur lace the cream and soaking syrup to make for a tiramisù that is refreshing and irresistible.

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