# Components:
→ Limoncello Syrup
01 - ½ cup limoncello liqueur
02 - ⅓ cup plus 1 tablespoon water
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon
→ Mascarpone Cream
05 - 1 cup mascarpone cheese, cold
06 - ¾ cup plus 1 tablespoon heavy cream, cold
07 - ½ cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 20 to 24 ladyfinger biscuits, cut to fit cups
11 - Lemon zest, for garnish
12 - White chocolate curls or shavings, optional
# Preparation steps:
01 - In a small saucepan, combine limoncello, water, granulated sugar, and lemon zest. Heat over medium heat, stirring until sugar dissolves completely. Remove from heat and allow to cool to room temperature.
02 - In a large mixing bowl, beat cold mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy. Avoid overbeating to prevent separation.
03 - Dip each ladyfinger briefly into the cooled limoncello syrup, allowing it to absorb liquid without becoming saturated or falling apart.
04 - Arrange a single layer of soaked ladyfingers at the bottom of each individual serving cup.
05 - Spoon or pipe mascarpone cream evenly over the ladyfinger layer.
06 - Repeat the sequence of soaked ladyfingers and mascarpone cream until cups are filled, ending with a cream layer on top.
07 - Cover cups with plastic wrap and refrigerate for a minimum of 3 hours or overnight, allowing flavors to integrate and textures to set.
08 - Before serving, top each cup with fresh lemon zest and optional white chocolate curls. Serve well chilled.
