Fresh and delicious, this dessert sees the presence, among the main ingredients, of ladyfingers flavored with a delicate bath of this delicious liqueur, which manages to give an unmistakable aroma to the exquisite layers of cream made with Mascarpone.
- 2 cups mascarpone cheese
- 5 farm-fresh whole eggs
- 5 tablespoons sugar
- 2 cups heavy cream, whipped into stiff peaks
- 4 ounces Limoncello
- 4 ounces water
- 1 (8.8-ounce) package Ladyfingers cookies (Savoiardi)
- 1 lemon, zested (optional)
Separate the egg yolks from the whites into two different bowls.
Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar dissolved.
Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
Pour the limoncello and the water into a wide bowl, and quickly dunk each cookie into it.
Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11-by 7- inch) dish.
Cover the cookies with half of the mascarpone mixture.
Arrange another layer of soaked cookies, and top with remaining mascarpone mixture.
Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up. If desired, top with lemon zest before serving.
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