Prepare the syrup: In a deep plate, add hot water and sugar, mix until the sugar dissolves. Add limoncello and set aside.

Prepare tiramisu: All ingredients must be cold.

Separate the egg whites from the yolks in two separate bowls.

Using a mixer, mix the egg yolks with half of the sugar quantity.

Now whisk the egg whites with the rest of the sugar, gradually increasing the mixer speed, whipping until it hardens.

Lowering the mixer speed or using a spatula, add the mascarpone, one spoonful at a time, seamlessly integrating it with the limoncello, lemon juice, grated zest and whisked egg yolks.

Assemble the tiramisu: Soak 1/3 of the ladyfingers, one at a time, in the limoncello syrup and spread them in a single layer on the bottom of the serving tray.

Cover the first layer of ladyfingers with 1/3 of the cream obtained and continue assembling until the last layer. Refrigerate the assembled tiramisu for 4 hours or overnight before serving.

Meanwhile, prepare the caramelized lemons: In a pan heated on medium heat, add water and sugar and mix until dissolved.

Keep mixing until you get a thick caramel composition. Add the lemon slices in a single layer and let them cook for 7-10 minutes.

Turn the slices on the other side and continue cooking. Transfer the caramelized slices to a baking sheet to cool for a few hours or overnight.

Garnish the tiramisu with the caramelized lemon slices and serve.