28/03/2024
Got a spare bottle of limoncello? 🍋 What a coincidence!
Ingredients:
Filling:
¼ cup limoncello
¼ cup lemon curd
⅓ cup powdered sugar
1 lemon, zested and juiced
2 cups heavy whipping cream
2 cups mascarpone cheese
Soak:
¾ cup limoncello
1 ¼ cups caster sugar
2 packs of ladyfinger cookies (about 40 total)
5 lemons, zested and juiced
Drizzle:
¼ cup lemon curd
1 tbsp limoncello
Method:
1. In a large bowl, mix the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice of one lemon + zest until combined. You can use a normal mixer, but if you can nab a hand mixer from a mate, it’ll be way easier.
2. In another bowl, get your heavy whipping cream, powdered sugar then mix until nice and stiff (oi, behave). Scrape down the sides (rubber spatulas make this super easy) and set aside for later.
3. Now it’s soaking time. Bring the sugar, zest and juice of five lemons to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat and pour in ¾ cup limoncello.
4. To assemble, take the ladyfingers and dip them in the lemony syrup, allowing them to soak up the liquid gold until soft. Careful though: don’t leave them too long, cos they’ll get that weird mushy feel.
5. Take half of the ladyfingers, laying them to fit in the bottom of the baking pan. You might need to perform some surgery (cut them) so they slot nicely in the tray. Discard the remainder (or eat those offcuts… you deserve a lil treat).
6. Scoop half of the mascarpone mixture and spread over the ladyfingers. Hit that repeat button, layering the remaining soaked biscuits, ending with the other half of the mascarpone filling.
7. Thought we forgot about the drizzle? Think again. Thin out the lemon curd with 1 tbsp of limoncello and pour over your masterpiece.
8. Cover and refrigerate for at least 4 hours (or up to a day) before serving.
Hot tip: the longer you leave it, the better it tastes. (Trust us, we’ve eaten quite a bit.)
