# What You Need:
→ Limoncello Syrup
01 - Limoncello liqueur, 4 fl oz
02 - Water, 3.4 fl oz
03 - Granulated sugar, 2 tbsp
04 - Lemon zest, 1 lemon
→ Mascarpone Cream
05 - Mascarpone cheese, chilled, 8.8 oz
06 - Heavy cream, chilled, 6.8 fl oz
07 - Powdered sugar, 0.5 cup
08 - Vanilla extract, 1 tsp
09 - Lemon zest, 1 lemon
→ Assembly
10 - Ladyfinger biscuits (savoiardi), 20-24 pieces, cut to fit cups
11 - Lemon zest, for garnish
12 - White chocolate curls or shavings, optional
# Directions:
01 - In a small saucepan, combine limoncello liqueur, water, granulated sugar, and lemon zest. Heat over medium heat while stirring until sugar completely dissolves. Remove from heat and allow to cool to room temperature.
02 - In a large mixing bowl, beat cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and lemon zest until the mixture reaches a smooth and fluffy consistency. Take care not to overbeat.
03 - Dip each ladyfinger briefly into the cooled limoncello syrup, allowing it to absorb the liquid while maintaining structural integrity to prevent sogginess.
04 - Arrange a single layer of syrup-soaked ladyfingers at the bottom of each individual serving cup.
05 - Spoon or pipe a layer of mascarpone cream over the ladyfinger layer.
06 - Repeat the layering process with additional soaked ladyfingers and mascarpone cream until each cup reaches the desired fullness, finishing with a mascarpone cream layer on top.
07 - Cover the assembled cups and refrigerate for a minimum of 3 hours or overnight to allow the flavors to fully develop and integrate.
08 - Prior to serving, top each cup with fresh lemon zest and optional white chocolate curls. Serve while well chilled.
