Lemon Mousse

In a small bowl, whisk together the egg yolks and sugar until thick and pale

Add the freshly squeezed lemon juice and grated lemon zest, whisking constantly

Pour into a saucepan and cook over simmering water, stirring occasionally, until slightly thickened

Remove from heat

Soak the gelatin in cold water for 5 minutes

Add to the warm lemon mixture, stirring until dissolved

Let cool to room temperature

Beat the egg whites until stiff peaks form, then gradually add granulated sugar and whisk until firm, and mix with the cooled lemon mixture

Butter a 9-inch springform pan

Cut the ladyfingers into cubes and line the bottom of the pan with layers of ladyfingers and lemon mousse, finishing with a layer of mousse on top

Chill in the refrigerator until firm

Remove from pan, fill center with whipped cream, and decorate with cherry liqueur, if desired

Serve 10-12 servings