Limoncello Trifle

4 egg yolks
¾ cup sugar
3 teaspoons grated lemon zest
1 cup mascarpone cheese
1 ½ cups heavy whipping cream
1-1 1/2 cups limoncello liqueur
30-36 lady fingers
Additional 2 teaspoons grated lemon zest
1 pint fresh berries

In a double boiler, combine the egg yolks, sugar and lemon zest, and beat until mixture is light yellow in color and has reached 140 degrees F. Remove mixture from heat and pour in a large bowl. Whisk in the mascarpone cheese until smooth and let cool for 10 minutes. In a separate bowl, whip the cream until stiff peaks form. Gently fold the cream into the egg mixture, set aside. Pour limoncello into a flat serving dish and dip the ladyfingers in the liquid. Don’t over soak to the point of sogginess. In a 12 to 14 inch oval or rectangle serving dish, spread a thin layer of cream mixture. Arrange ladyfingers on a layer of cream, breaking pieces to make a uniform fit. Add another layer of cream, then another layer of ladyfingers. Top with remaining cream and smooth with back side of butter knife. Cover with plastic wrap and chill for 4 to 6 hours ( the longer the better). Before serving sprinkle additional zest on top and add berries to top.
Makes 8 to 10 servings.