1.Whisk the egg yolks with 60g of sugar using an electric whisk until the mixture turns white and doubles in volume. Add the mascarpone in several batches, continuing to whisk. Remove the zest from the two lemons. Juice one lemon and add the zest and juice to the mascarpone mixture.

2.Beat the egg whites with a few drops of lemon juice until stiff. Gently fold in 50g of sugar. Add the stiff egg whites to the mascarpone.

3.Prepare the syrup by mixing the limoncello, the juice of the two lemons and the remaining 30g of sugar.

4.Soak the biscuits in the syrup and divide them between the glasses. Cover with the mascarpone cream. Sprinkle with lemon zest to decorate. Chill for at least 4 hours. Bon appétit!