To make the Limoncello Zabaglione, start by beating the egg yolks and sugar together in a medium bowl until light and fluffy (approximately 3-5 minutes).
Add the chilled mascarpone and continue whisking till smooth. If the mixture becomes too runny, keep whisking on high until it thickens.
Stir in the Limoncello. Again, if the mixture becomes too runny, whisk on high till it thickens. The mixture should be smooth and spreadable. Place in the fridge to chill.
Dissolve the instant coffee in about a litre of room temperature water and set aside.
If required, cut the lady fingers to size to fit your dessert cups.
Remove the Zabaglione from the fridge and begin layering the tiramisu. Start with a dollop of Zabaglione, then the strawberries. Submerge the lady fingers into the coffee water for 2 seconds and then place on top of the strawberries. Continue this process until the dessert cups are all filled.
Refrigerate overnight. Before serving, garnish with a slice of lemon, a sprig of mint, and a fresh strawberry!
