Directions
- 1In a pot, mix sugar and gelatin. Add water and lemon juice. Heat and whisk until dissolved.
- 2In a glass bowl, mix egg yolks and light brown sugar with hand mixer.
- 3Add limoncello and lemon zest to the egg mixture. Whisk to combine.
- 4Fold in the mascarpone cream and mix gently.
- 5Refrigerate the cream mixture for 30 minutes.
- 6Dip ladyfingers in the lemon juice mixture, and arrange them in a baking dish.
- 7Pour half of the cream mixture over the ladyfingers.
- 8Repeat with the rest of the ladyfingers and cream.
- 9Grate lemon zest over the top, and arrange lemon slices on top. Add mint.
- 10Refrigerate for several hours or overnight.
Ingredients
- 1 cup sugar
- 2 tablespoons gelatin
- 1 cup water
- 1 cup lemon juice
- 4 egg yolks
- 1 cup light brown sugar
- 1 cup limoncello
- 1 lemon lemon zest
- 2 cups mascarpone cream
- 20 ladyfingers
- 1 lemon
- 5 mint leaves
Equipment
potwhiskhand mixerglass bowlspatulabaking dishknifegrater
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