Ingredients
Scale
For the Lemon Syrup:
- 1 cup fresh lemon juice (about 5–6 lemons)
- 3/4 cup granulated sugar
- 1/2 cup limoncello
- Zest from 2 lemons
For the Cream Layers:
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 tbsp limoncello
- 1 tsp vanilla extract
- Pinch of salt
For Assembly:
- 24–30 ladyfingers (savoiardi)
- Extra lemon zest for garnish
- Thin lemon slices (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare Lemon Syrup: In a saucepan, combine lemon juice and sugar. Heat 3–5 minutes until sugar dissolves. Remove from heat, stir in limoncello and lemon zest, and cool completely.
- Make Mascarpone Cream: Beat mascarpone until smooth. In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold into mascarpone along with limoncello and salt.
- Assemble: Quickly dip ladyfingers (1–2 seconds per side) into cooled syrup and arrange in a single layer. Spread half the mascarpone cream on top. Repeat layers and finish with remaining cream.
- Chill: Cover and refrigerate at least 4 hours or overnight.
- Serve: Garnish with lemon zest, lemon slices, and mint before serving.
Notes
- Do not over-soak ladyfingers to prevent sogginess.
- Use room temperature mascarpone for smooth blending.
- Can be prepared 1–2 days in advance.
- Customize with berries, white chocolate, or coconut.
- Gluten-free ladyfingers can be used if needed.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian