Fresh lemon slices or grated chocolate (for decoration) — as needed
1
Step 1: In a shallow bowl, mix coffee, 70 ml limoncello, and juice of half a lemon for the soaking syrup.
2
Step 2: In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form.
3
Step 3: In another bowl, mix mascarpone with remaining limoncello and lemon zest. Gently fold in whipped cream until smooth.
4
Step 4: Briefly dip ladyfingers into the syrup and arrange a layer in a rectangular dish. Spread half of the mascarpone mixture on top. If using lemon curd, add a thin layer over the cream.
5
Step 5: Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture. Smooth the surface.
6
Step 6: Cover and refrigerate for at least 4 hours (overnight is better). Garnish with lemon zest, thin lemon slices, or cocoa powder before serving.
Ingredients
250gSavoiardi (ladyfingers)
250gMascarpone cheese
200mlHeavy whipping cream
80gPowdered sugar
100mlLimoncello liqueur
150mlCooled strong coffee or espresso
1Lemon (zest and juice)
2tbspLemon curd or lemon marmalade (optional)
Fresh lemon slices or grated chocolate (for decoration) — as needed
Directions
1
Step 1: In a shallow bowl, mix coffee, 70 ml limoncello, and juice of half a lemon for the soaking syrup.
2
Step 2: In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form.
3
Step 3: In another bowl, mix mascarpone with remaining limoncello and lemon zest. Gently fold in whipped cream until smooth.
4
Step 4: Briefly dip ladyfingers into the syrup and arrange a layer in a rectangular dish. Spread half of the mascarpone mixture on top. If using lemon curd, add a thin layer over the cream.
5
Step 5: Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture. Smooth the surface.
6
Step 6: Cover and refrigerate for at least 4 hours (overnight is better). Garnish with lemon zest, thin lemon slices, or cocoa powder before serving.
