Ingredients
- 500 grams mascarpone
- 10 tbsp sugar
- 3 eggs
- 8 tbsp Limoncello
- juice of 1/2 lemon
- Lemon peel
- 200 ml water
- 36 ladyfingers
- 50 grams raspberries
- 50 grams blueberries
Ready In 390 Minutes
Servings: 8
Cooking Instructions
Step 1
- In two different bowls, separate the egg yolks from the whites.Set the whites aside.Beat egg yolks and 7 tablespoons of sugar together in a large bowl with an electric mixer until pale and thick.
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Step 2
- Add the mascarpone and mix, until blended and creamy.
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Step 3
- Add 6 tablespoons of Limoncello and mix, if you are using an electric mixer, or stir with a wooden spoon. The amount of Limoncello varies depending on your taste. I would suggest to start by adding 3 spoons and tasting it, then adjust.Now, beat egg whites with a hand mixer until they form firm, stiff peaks.Using a silicone spatula, gently fold egg whites into the mascarpone mixture.With a peeler or a knife, remove the peel from the lemon.In a small pan, heat water, juice from 1/2 lemon, lemon peel, the rest of sugar and Limoncello and bring to a boil.Reduce heat to low and cook until sugar is dissolved.Set aside for some minutes to cool and remove the lemon peel.
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Step 4
- Pour the syrup into a shallow bowl and dip each ladyfinger quickly on both sides.
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Step 5
- Lay them side by side to cover the base of a Pyrex dish.Cover the ladyfingers with 1/3 of the mascarpone cream, and repeat layers two times, ending with a layer of the cream.It might be necessary to break some cookies to fill some empty spaces.Refrigerate for 6 hours, or overnight.Decorate with fresh fruit and serve.
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- Length: 360 minutes