I wanted a special dessert using some leftover ladyfingers. I only had 4 but honestly, I wanted to try making lemoncello tiramisu and a whole big dish of said tiramisu would destroy what is left of my waistline! I cannot resist tiramisu so making a small test version for a lunch dessert for someone’s birthday treat seemed like a good idea. This will make 3 full-sized desserts. I put mine in antique teacups, so fun and gives me a good shape to create it within. Use whatever cup you have; in 4–7-ounce size.
I used homemade Limoncello using Meyer lemons my brother sent me from Texas. I altered the recipe I liked to make less of it and because it doesn’t have whipped cream and I wanted some of that in there.
Be sure to chill it about 3 hours, bare minimum of 2.

Angie’s Limoncello Tiramisu
Ingredients
1 large egg
1 small lemon
2 oz sugar
1/4 cup Limoncello liqueur
2 oz. water
1/3 cup mascarpone, close to room temp
1/4 cup heavy cream
4-5 ladyfingers each broken into 3-4 pieces 
Directions: Zest half the lemon, juice the lemon. Separate the egg, small cup for yolk, smallish mixing bowl for white. Fill the bottom of your double boiler with water…close to the upper pan but not touching. Heat it but not to boiling. Add egg yolk, 1 Tbsp. sugar and 2 Tbsp. limoncello liquor to top pan of boiler. Stir constantly with a whisk for 4-5 minutes until it expands and gets frothy; 4-5 minutes. When thickened to form a ribbon pouring it take off heat and let cool.
Pour rest of Lemoncello, the lemon juice, 2 oz water and 2 Tbsp. sugar into another saucepan. Bring it to a boil, stirring it constantly to dissolve the sugar and evaporate the alcohol. Let cool completely.
In another mixing bowl add the mascarpone, stir it to fluff it a bit. Add lemon zest and cream and beat mixture until light. In another bowl beat the egg white until moderately firm, adding sugar in second half of beating. Fold into the mascarpone mixture in 3 portions until fairly well blended.
Pour the limoncello zabaglione into a shallow bowl. Dip the ladyfinger pieces into the zabaglione mixture to moisten them. Line each of three teacups with 2-3 pieces of dipped ladyfinger. Top each with 1/6 of the mascarpone mixture and then 3 more pieces of ladyfinger. Top off with rest of the mascarpone mixture.
Chill for 2-3 hours. Enjoy!