# What You'll Need:
→ Limoncello Syrup
01 - 1/2 cup limoncello liqueur
02 - 1/3 cup plus 1 tablespoon water
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon
→ Mascarpone Cream
05 - 1 cup mascarpone cheese, cold
06 - 3/4 cup plus 1 tablespoon heavy cream, cold
07 - 1/2 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 for garnish, optional
# Directions:
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 maintain proper texture.
03 - Dip each ladyfinger briefly into the cooled limoncello syrup, allowing them 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 or jar.
05 - Spoon or pipe a generous layer of mascarpone cream over the soaked ladyfingers.
06 - Repeat the process with another round of soaked ladyfingers followed by mascarpone cream until cups reach the top. Finish with a cream layer on top.
07 - Cover cups and refrigerate for at least 3 hours or overnight to allow flavors to meld and dessert to set properly.
08 - Just before serving, top each cup with fresh lemon zest and optional white chocolate curls. Serve while well chilled.
