# Components:
→ Limoncello Syrup
01 - 3.4 fl oz limoncello liqueur
02 - 3.4 fl oz water
03 - 1.4 oz granulated sugar
04 - Zest of 1 lemon
→ Mascarpone Cream
05 - 8.8 oz mascarpone cheese, cold
06 - 6.8 fl oz heavy cream, cold
07 - 2.8 oz powdered sugar
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 18 to 20 ladyfinger cookies, halved
11 - 1.8 oz white chocolate, grated or shaved
12 - Extra lemon zest for garnish
# Method:
01 - In a small saucepan, combine water, sugar, and lemon zest. Heat gently over medium heat until the sugar dissolves completely. Remove from heat and stir in the limoncello liqueur. Let the mixture cool to room temperature.
02 - In a mixing bowl, whisk the cold heavy cream until soft peaks form. In a separate bowl, beat the cold mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
03 - Quickly dip each ladyfinger half into the cooled limoncello syrup without soaking, then arrange a layer at the bottom of each serving jar. Spoon or pipe a layer of mascarpone cream over the ladyfingers.
04 - Repeat the process by adding another layer of dipped ladyfingers followed by additional mascarpone cream until each jar is filled.
05 - Top each jar with grated white chocolate and extra lemon zest. Refrigerate for at least 2 hours or overnight to allow flavors to meld together. Serve chilled.
