Ingredients
Scale
- 24–30 Italian Ladyfingers (Savoiardi)
- 16 oz Mascarpone cheese, softened
- 1 cup Heavy whipping cream, cold
- 1/2 cup Granulated sugar
- 1/2 cup Lemon curd (store-bought or homemade)
- 1/4 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- For the Lemon Soak:
- 1/2 cup Water
- 1/2 cup Sugar
- 1/2 cup Fresh lemon juice
- Optional: 2 tablespoons Limoncello
Instructions
- Start by making the lemon syrup for soaking. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Heat over medium heat until the sugar dissolves completely. Remove from heat and stir in 1/2 cup lemon juice and Limoncello if you are using it. Set this aside to cool. In a large mixing bowl, beat the cold heavy whipping cream with the vanilla extract until stiff peaks form. In a separate bowl, whisk the mascarpone cheese, 1/2 cup sugar, lemon curd, lemon juice, and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture using a spatula until just combined.
- Get your 8×8 or 9×9 inch baking dish ready. Take each ladyfinger and quickly dip it into the cooled lemon syrup. Do not let them soak for more than a second or two, as they will become mushy. Arrange the soaked ladyfingers in a single layer at the bottom of the dish, trimming them if necessary to fit. Spread half of the lemon mascarpone cream over the ladyfinger layer, smoothing it out with a spatula. Repeat with another layer of dipped ladyfingers and top with the remaining cream mixture.
- Cover the dish tightly with plastic wrap. Place it in the refrigerator for at least 4 hours, though overnight is best for the flavors to meld and the structure to set. Before serving, you can garnish the top with extra lemon zest, thin lemon slices, or even crushed lemon cake cookies for added texture. Slice into squares and serve chilled. The result is a bright, creamy, and citrus-forward dessert that melts in your mouth.
- Cook Time: 25 minutes