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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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We love everything about this wonderful dessert—from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too. Ingredients:
1/2 cup sugar |
1/4 cup water |
2 tablespoons limoncello |
lemon curd: |
1-1/2 cups sugar |
1/3 cup plus 1 tablespoon cornstarch |
1-1/2 cups cold water |
3 egg yolks, lightly beaten |
3 tablespoons butter, cubed |
1/2 cup lemon juice |
2 teaspoons grated lemon peel |
cream filling: |
1-1/2 cups heavy whipping cream |
3/4 cup sugar |
1 carton (8 ounces) mascarpone cheese |
assembly: |
3 packages (3 ounces each) ladyfingers, split |
4 macaroon cookies, crumbled |
Directions:
1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside.
2. For lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
3. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and peel. Cool to room temperature without stirring.
4. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd.
5. Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Sprinkle with cookies. Yield: 16 servings.
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