Ingredients:
\nFor the syrup:<\/p>\n
150 ml water<\/p>\n
60 g sugar<\/p>\n
120 ml Limoncello<\/p>\n
45 ml lemon juice (about 1 \u00bd tbsp)<\/p>\n
For the cream:<\/p>\n
450 g mascarpone (well chilled)<\/p>\n
300 ml heavy cream (well chilled)<\/p>\n
60 g sugar<\/p>\n
45 ml Limoncello<\/p>\n
45 ml lemon juice<\/p>\n
Zest of one lemon (optional)<\/p>\n
Other:<\/p>\n
About 30\u201336 ladyfingers (Savoiardi)<\/p>\n
Optional: powdered sugar, lemon zest, or candied lemon slices for decoration<\/p>\n
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Preparation:<\/p>\n
see continuation on next page<\/p>\n
Continued on the next page<\/p>\n
Preparation:
\n1. First, heat the water and sugar in a small saucepan until the sugar has completely dissolved. Remove from the heat, stir in the Limoncello and lemon juice, and let cool.<\/p>\n
2. In a large bowl, stir the mascarpone until smooth. Whip the cream together with the sugar until stiff, then gently fold it into the mascarpone along with the lemon juice, Limoncello, and a little lemon zest until you have a creamy, airy mixture.<\/p>\n
3. Place a layer of ladyfingers in a suitable dish. Dip each ladyfinger into the cooled syrup for 1\u20132 seconds \u2014 they should be moist but not soggy. Spread half of the cream evenly over them and smooth it out.<\/p>\n
4. Add another layer of syrup-dipped ladyfingers and top with the remaining cream. Smooth the surface and cover the dish, then refrigerate.<\/p>\n
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5. Chill the dessert for at least four hours \u2014 ideally overnight \u2014 to allow the flavors to fully develop. Before serving, garnish with powdered sugar, lemon zest, or candied lemon slices to taste.<\/p>\n\n