Tiramisu with Limoncello and Chocolate Sins powder

Separate the yolks from the whites and mix the yolks with the sugar. Add the mascarpone and lemon juice and mix well until you get a smooth cream.

Gently fold in the whipped egg whites.

Prepare the caramel in a saucepan with the water, Espinaler Limoncello, and sugar until it reduces. Remove from heat and add a little more water. Dip the biscuits in this caramel.

Assemble the cups, alternating layers of biscuits and cream.

Finish by sprinkling chopped Espinaler Chocolate Sins on top and decorate with mint and lemon.