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Zest the lemons and set aside.
Add the egg whites to a clean bowl.
Whisk the egg whites until stiff peaks form. Set them aside.
In another bowl, beat the egg yolks and sugar until light and fluffy.
Fold in the mascarpone cheese and reserved lemon zest.
Beat until smooth and well combined.
Carefully fold the whipped egg whites into the creamy yolk mixture using a spatula. Be careful not to deflate the whites; you want a light and airy texture.
Briefly dip the ladyfingers in the limoncello.
In a serving dish, create the first layer by dipping ladyfingers in limoncello and arranging them neatly.
Using a piping bag, spread a generous layer of the mascarpone cream over the soaked ladyfingers.
Add a layer of grated white chocolate.
Repeat this process to create another layer.
Smooth the top layer of cream with a spatula.
Refrigerate the tiramisu for at least 3 hours, or until firm and chilled.
Top the tiramisu with grated white chocolate, the reserved lemon zest, and a few fresh mint leaves.
Serve and enjoy.