3 eggs
1 cup powdered sugar
1 tablespoon grated lemon zest
2 cups heavy cream
1 pound mascarpone cheese
1 cup Peel Limoncello
2 cups milk
5 dozen ladyfinger cookies
3 tablespoons unsweetened cocoa powder
1 cup shaved white chocolate
Makes 12 servings.
In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together egg yolks, powdered sugar and lemon zest until light and pale. If using a stand mixer, switch to the paddle attachment Add cream and mascarpone; beat until fluffy. If using a stand mixer, transfer the mixture to a large bowl.
In a clean bowl, whip egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
In a medium bowl, whisk together Peel Limoncello and milk.
Quickly soak ladyfingers in the Peel Limoncello mixture and use them to line the bottom of a 13″ x 9″ baking dish. Spoon in half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
Refrigerate until chilled, about 2 hours. Sprinkle with cocoa powder and top with shaved white chocolate and serve within a few hours.
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