Lemon Tiramisu

Mix the juice / lemon juice with the liquor in the deep dish and soak the vanillas, passing them quickly through the mixture, so that they do not get too wet and distribute half of them in the source or in the glasses. reserve the rest for another layer / floor forms.
Crack the eggs and separate the yolks from the whites, placing them in separate containers. then add the sugar to the yolks, reserving a tablespoon of sugar and beat until you have a pale yellow cream.
then, add the mascarpone and two tablespoons of the zest, always beating. then, mixing gently from bottom to top, with enveloping movements, add the cream / cream, it should be a homogeneous preparation.
then, add the reserved sugar to the whites and beat them until they are very firm, that peaks can form, until stiff. Then, gently, with enveloping movements, from the bottom up, incorporate them into the previous preparation, until you have a homogeneous cream.
Then, spread half of the cream over the vanilla layer, form another layer with the ones you reserved, cover with the remaining cream and sprinkle the lemon zest on the surface. refrigerate for at least 3 hours. before serving.

the lemon can be replaced by orange or tangerine.