Separate the egg yolks from the whites.

In a large mixing bowl combine the egg yolks with the mascarpone cheese, half the amount of sugar, 2 or 3 tablespoons of limoncello, and 3 oz of lemon juice.

In a separate bowl, whip the egg whites firm until you get stiff peaks on your beaters. When you’re halfway through the process, add the rest of the sugar.

Mix the whipped egg whites with the mascarpone cream you made before, and set aside.

Pour the milk and the rest of the limoncello liqueur in a soup plate.

Soak each lady finger cookie in the mixture and put it into a baking dish, creating a first layer.

Add one half of the cream.

Create a second layer of lady fingers, and add the remaining cream.

Top with a couple tablespoons of zest from the lemon peel.

Let cool in the fridge at 39.2 °F for 6 hours.