Method

• 1.
  Place savoiardi in a bowl and sprinkle with limoncello. Set aside.
• 2.
  Using electric beaters, beat yolks with 1/2 cup (110g) caster sugar until pale. Add zest and mascarpone. Beat to combine.
• 3.
  In a separate bowl, whisk eggwhites until firm. Using a large metal spoon, combine a spoonful of the eggwhite with yolk mixture to loosen, then gently fold in remaining eggwhite and savoiardi. Divide among serving cups. Chill for 1-2 hours.
• 4.
  Meanwhile, combine berries with remaining 1/4 cup (55g) sugar. Set aside while puddings chill. Serve puddings topped with berries and extra zest.