A bright, citrusy twist on the classic Italian dessert – no coffee, just sunny lemon flavors!
Ingredients:
For the Lemon Cream:
1 ½ cups heavy cream, cold
8 oz mascarpone cheese, room temp
½ cup powdered sugar
1 tbsp lemon zest
¼ cup fresh lemon juice (about 2 lemons)
1 tsp vanilla extract
For the Assembly:
24 ladyfinger cookies (savoiardi)
1 cup limoncello syrup (or lemon simple syrup – see below)
Extra lemon zest and blueberries for garnish
Quick Limoncello Syrup:
½ cup water
½ cup sugar
¼ cup limoncello liqueur (or 2 tbsp lemon juice + 1 tsp zest for non-alcoholic)
Instructions:
1. Make the Syrup
Simmer water + sugar until dissolved. Remove from heat; stir in limoncello. Cool completely.
2. Whip the Lemon Cream
Beat heavy cream to stiff peaks. In another bowl, mix mascarpone, powdered sugar, lemon zest/juice, and vanilla until smooth. Fold whipped cream into mascarpone mixture.
3. Assemble
Dip ladyfingers briefly in syrup (don’t oversoak!). Layer in a 9×9 dish. Spread half the lemon cream over cookies. Repeat layers. Cover and chill 4+ hours (best overnight).
4. Serve
Dust with powdered sugar, garnish with zest and berries.
Tips:
🍋 Extra tang? Add 1 tsp citric acid to the cream.
☀️ Non-alcoholic: Use lemonade + zest instead of limoncello.
⏳ Make ahead: Stores in fridge for 3 days.
Like sunshine in dessert form! 🌞
Variation: Swap lemon for orange zest + Grand Marnier syrup.