# Components:
→ Cream Layer
01 - 1 cup mascarpone cheese, chilled
02 - 3/4 cup plus 1 tablespoon heavy cream, cold
03 - 1/3 cup granulated sugar
04 - Zest of 1 lemon
05 - 1 teaspoon pure vanilla extract
→ Limoncello Syrup
06 - 1/2 cup limoncello liqueur
07 - 1/4 cup fresh lemon juice
08 - 1/4 cup water
09 - 1 tablespoon granulated sugar
→ Base and Assembly
10 - 18 ladyfinger biscuits (savoiardi), approximately 5 ounces
11 - Lemon zest for garnish
12 - Fresh mint leaves for garnish, optional
# Method:
01 - In a small bowl, combine limoncello, lemon juice, water, and sugar. Stir until sugar dissolves completely and set aside.
02 - In a mixing bowl, whip cold heavy cream with sugar and vanilla extract until soft peaks form. Gently fold in chilled mascarpone and lemon zest until smooth and creamy, being careful not to overmix.
03 - Break each ladyfinger into 2 to 3 pieces sized to fit your 8-ounce serving glasses. Quickly dip ladyfingers one at a time into limoncello syrup with a brief dip rather than soaking.
04 - Distribute dipped ladyfinger pieces evenly across the bottom of each glass. Spoon a generous layer of mascarpone cream over the ladyfingers.
05 - Add another layer of syrup-dipped ladyfingers over the mascarpone cream, followed by a final layer of mascarpone cream to top.
06 - Cover dessert cups and refrigerate for at least 2 hours to allow the flavors to meld and the texture to set properly.
07 - Just before serving, top each cup with additional lemon zest and fresh mint leaves if desired.
