Italian Limoncello Tiramisu

Yield: Serves 10 - 12 Prep Time: 30 mins

Ingredients:
1 Cup Limoncello Liqueur
1 Cup Water
1/2 Cup Sugar
3/4 Cup Lemon Juice
40 Savoiardi or Lady Finger Cookies (2 Packages)
For The Mascarpone Cream:
1 1/2 Cups Heavy Cream
1/2 Cup Powdered Sugar
16 Ounces Mascarpone Cream, Room Temperature
1 (10 Ounce) Jar Lemon Curd, divided
Garnish:
Remaining Lemon Curd
Lightly Toasted Sliced Almonds

Directions:
In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.
Set the syrup aside to cool to room temperature.
In one bowl beat the cream with an electric mixer on high until soft peaks form.
Begin to add 1/2 cup of the sugar until blended.
In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.
Fold the cream mixture into the mascarpone mixture until blended.
Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9 inch casserole dish.
If necessary, cut the cookies to fill in any spaces.
Once you have one layer of cookies completed, spoon over half the mascarpone mixture.
Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.
Use a knife to smooth the top of the cream, and garnish with the toasted almonds.
Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.
Refrigerate for at least 6 hours, or overnight.

Source: http://www.italianfoodforever.com/2013/04/limoncello-tiramisu/