Ingredients:
For the syrup:
150 ml water
60 g sugar
120 ml Limoncello
45 ml lemon juice (about 1 ½ tbsp)
For the cream:
450 g mascarpone (well chilled)
300 ml heavy cream (well chilled)
60 g sugar
45 ml Limoncello
45 ml lemon juice
Zest of one lemon (optional)
Other:
About 30–36 ladyfingers (Savoiardi)
Optional: powdered sugar, lemon zest, or candied lemon slices for decoration
Preparation:
see continuation on next page
Continued on the next page
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