First make the base. Cookies grind in a food processor into fine crumbs.

Add the ground hazelnuts and melted butter. Mix well.

Spread an even layer into the form on parchment and bake at 200 degrees until cooked. The cake will be dry and brittle. Remove with the parchment to a wire rack and cool. Then remove the parchment and lay the cooled cake layer in releasable form, a sprinkle of his Limoncello.

For tiramissu classic version uses raw eggs. I've recently received a minus for the use in the cream raw egg yolk. Know quite natural for me to produce eggs for consumption in their raw form, as well as to wash fruits before eating. And I don't worry about it. I wash before eating, not only apples, etc., but oranges and bananas, washed bunches of grapes in a weak solution of baking soda. Eggs take diet, my warm water with soap, then just rinse with soda solution. So I handle the eggs before cooking a soufflé or an omelette. And protein cream here or tiramissu I additionally omit the eggs to the boiling water for 3 seconds. Because all the germs – including Salmonella - live exclusively on the surface of the shell, this method of treatment is perfectly reliable.

Mascarpone, room temperature eggs with two tablespoons powdered sugar, lemon juice and grated zest to the mix. I love the aroma of the zest and put a tea spoon of lemon peel and lime.

Beat the egg yolks with a spoon of powder in a lush cream. Beat egg whites until soft peaks form and pouring the remaining powder and whisk until stiff peaks. Gently mix mascarpone with egg yolks first, and then foaming proteins.

Put the mascarpone in the cake, smoothed it over and generously sprinkle the top with cocoa powder. Put into the refrigerator for about four hours at least.

To serve with a Cup of strong coffee.