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In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, then remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and limoncello. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers. Repeat layers and sprinkle with lemon zest. Cover and refrigerate 2 to 3 hours, until set.
Before serving, dust the top with powdered sugar.
Enjoy this light and zesty Limoncello Tiramisu, a dessert that brings a taste of Italy right to your table. Buon appetito!
