PIES AND TACOS
Prep Time: 40 Min
Mascarpone cheese lemon zest lemon juice Limoncello liqueur lemon curd heavy cream powdered sugar
Mix the lemon juice, sugar, and lemon zest. Stir and bring to a boil. Once the mixture comes to a boil turn the heat off. Add the Limoncello liqueur. Set it aside to cool down.
Beat together the mascarpone cheese, grated lemon zest, lemon juice, and Limoncello. Add the lemon curd and mix to combine.
Fold the whipped cream with the mascarpone mixture.
Dip savoiardi in the cooled down syrup. Make sure the ladyfingers are evenly coated on both sides. Place the ladyfingers on the bottom of the baking dish.
Pour half of the mascarpone mixture over the ladyfingers. On top of the mascarpone, pour lemon curd and spread it around. Repeat the layering process with another layer.
On the final layer, add lemon curd. Sprinkle some lemon zest and chill the dish in the fridge for at least four hours.
When serving, make sure to scoop all the way down to the bottom of the pan so that each bite has all the layers of deliciousness. You can customize this to your tasting: with berries, for example.