Easter Tiramisu

Syrup #189; cup sugar #188; cup limoncello liqueur #188; cup lemon juice Mascarpone cream 5 egg yolks #189; cup sugar #188; cup elderflower liqueur #188; cup limoncello liqueur 2 tubs (16 ounces) mascarpone cheese 2 packages (3 ounces each) ladyfingers 12 ounces fresh raspberries Garnish Organic edible flowers, such as pansies, roses or marigolds 1 egg white 1 teaspoon water Sugar For the syrup: In a small saucepan over medium heat, combine the sugar, limoncello and lemon juice. Heat until simmering and the sugar is dissolved. Set aside to cool. For the mascarpone cream: In a medium stainless steel bowl, whisk together the egg yolks, sugar and both liqueurs. Set aside. Bring a medium saucepan with #189; inch of water to a simmer. Place the bowl of the egg mixture over the pan. The bowl should rest over the water without touching it. Whisk the yolk mixture continuously until thickened, lightened in color and hot to the touch, about 10 minutes. In the bowl of a stand mixer, combine the mascarpone cheese and the yolk mixture. Beat together on medium-low until thoroughly mixed. Increase speed to medium then beat for 30 seconds. It should be thickened and hold peaks. In an 8-by-11-inch pan, arrange a layer of ladyfingers across the bottom. The number that will fit will depend on the size of the ladyfingers. Sprinkle evenly with the syrup. You should use half the syrup. Spread half of the mascarpone cream over the top of the ladyfingers. Evenly distribute 1 package of the raspberries over the cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with the remaining syrup, then top with the remaining mascarpone cream and raspberries. Refrigerate at least 4 hours or overnight before serving. For the sugared flowers: You can choose to use small flowers whole or pull the petals off larger flowers. Beat the egg white and water together until bubbly. Using a small clean paintbrush (be sure it's never been used for paint) paint the flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over the top of the tiramisu before serving. Serves 12.