Preparation:
1. 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.
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.
3. Place a layer of ladyfingers in a suitable dish. Dip each ladyfinger into the cooled syrup for 1–2 seconds — they should be moist but not soggy. Spread half of the cream evenly over them and smooth it out.
4. Add another layer of syrup-dipped ladyfingers and top with the remaining cream. Smooth the surface and cover the dish, then refrigerate.
5. Chill the dessert for at least four hours — ideally overnight — to allow the flavors to fully develop. Before serving, garnish with powdered sugar, lemon zest, or candied lemon slices to taste.
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