Ingredients:

  • 1 cup water
  • 0.5 cup granulated sugar
  • 0.5 cup freshly squeezed lemon juice
  • 2 tbsp Limoncello
  • 16 oz mascarpone cheese, chilled
  • 1.5 cups heavy whipping cream, cold
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla bean paste
  • 0.5 cup lemon curd
  • 2 organic lemons, zested
  • 7 oz Savoiardi ladyfingers

Instructions:

  1. In a small saucepan over medium heat, combine water and granulated sugar. Stir just until the sugar dissolves without reaching a boil. Remove from heat and stir in the fresh lemon juice and limoncello. Pour into a wide, shallow bowl and cool to room temperature.
  2. In a large chilled bowl, combine the cold mascarpone, powdered sugar, vanilla, and lemon zest. Beat on low speed until smooth. Gradually pour in the cold heavy whipping cream.
  3. Increase mixer speed to medium-high and whip until stiff peaks form. Gently fold in the lemon curd to create yellow ribbons throughout the cream.
  4. Quickly dip each ladyfinger into the lemon syrup for 1-2 seconds per side. Arrange a layer of dipped biscuits in the bottom of a 9x9 inch baking dish.
  5. Spread half of the lemon mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the top with an offset spatula.
  6. Chill the dessert in the refrigerator for at least 4 hours (or overnight) to set before garnishing with extra lemon curd, fresh mint, and lemon slices.