Start to finish: 4 1/2 hours (30 minutes active)
Syrup:
1/2 cup sugar

1/4 cup limoncello liqueur
1/4 cup lemon juice

Mascarpone Cream:
5 egg yolks
1/2 cup sugar
1/4 cup elderflower liqueur
1/4 cup limoncello liqueur
2 tubs (each 500 g/16 oz) mascarpone cheese
2 pkgs (each 85 g/3 oz) ladyfingers
2 containers (each 170 g/6 oz) raspberries

To garnish, if desired:
Organic edible flowers, such as pansies, roses or marigolds
1 egg white
1 tsp water
Sugar

Syrup: In a small saucepan over medium, combine sugar, limoncello and lemon juice. Heat until simmering and sugar is dissolved. Set aside to cool.

Mascarpone cream: In a medium stainless-steel bowl, whisk together egg yolks, sugar and both liqueurs. Set aside.

Bring a medium saucepan with 1 cm ( 1/2 inch) of water to a simmer. Place bowl of egg mixture over pan. The bowl should rest over the water without touching it. Whisk yolk mixture continuously until thickened, lightened in colour and hot to the touch, about 10 minutes.

In the bowl of a stand mixer, combine mascarpone cheese and 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 a 2-l (8-by-11-inch) pan, arrange a layer of ladyfingers over bottom. The number that will fit will depend on the size of the ladyfingers. Sprinkle evenly with syrup. You should use half the syrup. Spread half of the mascarpone cream over top of ladyfingers.

Evenly distribute 1 package of the raspberries over cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with remaining syrup, then top with remaining mascarpone cream and raspberries. Refrigerate for at least 4 hours or overnight before serving.

To make sugared flowers, you can choose to use small flowers whole or pull the petals off larger flowers. Beat egg white and water together until bubbly. Using a small clean paintbrush (be sure it's never been used for paint) paint flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over top of tiramisu before serving.
Makes 12 servings.