Fresh Fruit Tiramisu with Savoiardi Biscuits (Ladyfingers) and Limoncello

limoncello (or triple sec
fruit (strawberries
1/4 tsp cream of tartar
2 each eggs
separated, at room temperature
1/3 cup sugar
2 Tbsp potato starch
1/4 cup cake flour
powdered sugar
as needed
1 cup water
dash of limoncello (optional)
3/4 cups sugar
Juice of 1 lemon
4 strips lemon zest
3 Tbsp sugar
2 each egg yolks
8 oz mascarpone
3/4 cups cream
lemon zest
lemon juice
to taste
vanilla sugar or regular sugar
to taste
pinch salt
For the Lady Fingers
Whip the egg whites and cream of tartar on medium-high speed (7 on Kitchenaid) to soft peaks. Continue whipping while adding the sugar gradually, to stiff peaks.
By hand, gently stir the egg yolks into the egg whites, leaving it a bit streaky.
Sift the potato starch and cake flour over the egg mixture in several additions, while folding gently.
Using the large plain tip (#805), pipe 3" ladyfingers spaced about an inch apart onto parchment. Sift over a generous coating of powdered sugar, wait about 30 seconds for it to dissolve on the batter, then sift over a second coating. (For a template, you can draw long lines spaced 3" apart on the paper with sharpie, then flip the paper over before piping)
Bake at 350F (non-convection) for about 10-12 minutes, until they feel soft but springy when touched. To release from the parchment, run an offset spatula under them once cool.
For the Syrup
Bring the water, sugar and zest to a boil to dissolve the sugar. Add the lemon juice and limoncello once slightly cooled.
For the Citrus Tiramisu Cream
Combine the yolks, sugar and limoncello in a medium bowl and whisk until the sugar is dissolved.
Place the bowl over simmering water and whisk constantly until it is thickened, light in color and very frothy (temp will be 145-150F).
Immerse the bowl in an ice bath, and stir until about body temperature.
Meanwhile, combine the mascarpone and cream (just put them together, don't worry about it looking smooth) and whip carefully on medium speed to very soft peaks. Look out, it can over whip very quickly and get grainy! Stop early and finish whipping it by hand, erring on the side of too-soft.
Use the whisk to stir 1/3 of the cream into the cooled egg mixture, then use a spatula to fold in the remaining cream in 2 more additions. If the mixture seems too grainy in the end, add a good splash of cream and very gently fold it in to get back a smoother consistency.
Fill a piping bag with a very large star tip.
For the Macerated Fruit
Combine everything together and let macerate while preparing the other components.
To Assemble
Put the syrup in a small hotel pan. Dip only the flat side (that had been stuck to the parchment) of the ladyfingers briefly in the syrup, and stand one nice-looking piece up along the side of each glass with the soaked side facing in. Tear or cut the other ladyfingers into pieces that will fit in the bottom of the glasses, putting a layer in each one.
Put a few spoonfuls of macerated fruit in each glass, then pipe over a layer of the cream, about 1/4 c (glass won't be full). Top with one more spoonful of fruit. Garnish with some white chocolate crispy pearls and/or mint.