Description
A refreshing twist on the classic Italian dessert, featuring creamy layers soaked in a tangy limoncello syrup.
Ingredients
Scale
- 1.25 cups Water
- 0.5 cup Granulated Sugar
- 1 cup Limoncello
- 0.25 cup Lemon Juice
- 14 oz Ladyfinger Cookies
- 16 oz Mascarpone Cheese
- 15 oz Lemon Curd
- 0.5 cup Limoncello (additional)
- 0.25 cup Lemon Juice (additional)
- 2 cups Heavy Cream
- 0.33 cup Granulated Sugar (additional)
- 1 cup Whipped Cream
- 0.25 cup Powdered Sugar
- Zest of 1–2 lemons
Instructions
- Make the Limoncello Syrup: In a small saucepan, combine water and granulated sugar. Heat until sugar dissolves, then remove from heat and stir in limoncello and lemon juice. Let it cool.
- Prepare the Cream Mixture: In a large mixing bowl, combine mascarpone cheese and lemon curd. In a separate bowl, whip heavy cream with granulated sugar until medium peaks form. Gently fold the whipped cream into the mascarpone mixture until smooth.
- Soak the Ladyfingers: Quickly dip each ladyfinger into the cooled limoncello syrup, ensuring they’re moistened but not soggy.
- Layer the Ingredients: In a 9×13-inch dish, create a layer of soaked ladyfingers. Spread half of the mascarpone mixture over them. Repeat with another layer of soaked ladyfingers followed by the remaining mascarpone mixture. Smooth the top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 240 minutes, or overnight for best results.
- Serve: Before serving, top with whipped cream, dust with powdered sugar, and finish with lemon zest for a burst of color and flavor.
Notes
This dessert benefits from being prepared a day in advance for optimal flavor. Fresh ingredients yield the best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 26g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg