Compliments of Tastes of Italia - May/June 2009
2 C mascarpone cream cheese
¾ c sugar
grated zest of 3
lemons
Juice of 3 lemons
2 C heavy whipping cream
36-48 lady fingers, or 1 pound cake sliced in ½ - inch slices
½ c Limoncello
zest from three lemons for garnish
Raspberries and powedered sugar (if desired)
In a large bowl, beat together the mascarpone, sugar, lemon zest
and lemon juice until well blended. Pour in whipping cream, one cup at a time, while continuing to beat mixture. Continue beating until stiff peaks form. Arrange one layer of ladyfingers in the bottom of a 10 X 10 inch baking pan (or a dish of similar volume). Pour the limoncello into a bowl. Take pastry brush and lightly brush the layer of ladyfingers with the limoncello. Spread ½ the cream mixture on the ladyfingers, then spread a second layer of ladyfingers and repeat with the limoncello and cream until it covers them completely. Chill overnight. When ready to serve, grate additional lemon zest on top and add fruit and powdered sugar, if desired.
(serves 12)
2 C mascarpone cream cheese
¾ c sugar
grated zest of 3
lemons
Juice of 3 lemons
2 C heavy whipping cream
36-48 lady fingers, or 1 pound cake sliced in ½ - inch slices
½ c Limoncello
zest from three lemons for garnish
Raspberries and powedered sugar (if desired)
In a large bowl, beat together the mascarpone, sugar, lemon zest
and lemon juice until well blended. Pour in whipping cream, one cup at a time, while continuing to beat mixture. Continue beating until stiff peaks form. Arrange one layer of ladyfingers in the bottom of a 10 X 10 inch baking pan (or a dish of similar volume). Pour the limoncello into a bowl. Take pastry brush and lightly brush the layer of ladyfingers with the limoncello. Spread ½ the cream mixture on the ladyfingers, then spread a second layer of ladyfingers and repeat with the limoncello and cream until it covers them completely. Chill overnight. When ready to serve, grate additional lemon zest on top and add fruit and powdered sugar, if desired.
(serves 12)