Lemon Yogurt Tiramisu

Line a 1 lb. 4.5-by-8.5-inch loaf tin with a parchment sling, leaving 3 inches overhanging on the long sides. 

In a small bowl, rub together the lemon zest and sugar, infusing the citrus oil and flavor into the sugar. Add to a small pot with the lemon juice, limoncello, water, and salt. Bring the liquid to a boil and then let simmer for 5 minutes. Remove from heat. Pour the syrup into a shallow dish and let cool to room temperature. 

In a stand mixer fitted with a whisk attachment, whip the heavy cream and sugar until soft peaks. Add the mascarpone and yogurt. Whip to medium peaks. Add the vanilla, salt, lemon zest, and juice, and beat until the mixture is at stiff peaks. 

Spread 1/3 of the cream into the bottom of the loaf pan. Then, one at a time, dip a ladyfinger in the cooled syrup, 1 second per side. Cover the mascarpone with a single layer of 8 ladyfingers, trimming the biscuits lengthwise to fit, if needed. Spread ½ of the remaining cream. Repeat the process until you have 3 layers of ladyfingers. Cover the pan with plastic wrap and place it in the fridge for 8 hours or overnight.

When ready to serve, place a small serving platter on top of the loaf pan, hold both together, and flip. Peel off the parchment. Use a sharp knife to cut 1-inch slices, wiping the knife clean in between each cut. Serve immediately.