• 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.

Step 2

  • Add the mascarpone and mix, until blended and creamy.

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.

Step 4

  • Pour the syrup into a shallow bowl and dip each ladyfinger quickly on both sides.

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.
  • Length: 360 minutes