Ingredients
Equipment
Method
- Brew 1.5 cups of strong espresso and let cool to room temperature, then stir in 1/4 cup limoncello in a shallow dish.
- In a large mixing bowl, whisk 4 large egg yolks and 3/4 cup granulated sugar for 3 to 4 minutes until pale yellow and ribbon stage.
- Add 1 pound mascarpone cheese to the egg mixture and whisk until completely smooth and no lumps remain.
- Fold in 1/2 cup fresh lemon juice, 3 tablespoons lemon zest, and 1/4 teaspoon salt until evenly distributed.
- In a medium mixing bowl, whip 1 cup cold heavy cream to stiff peaks using an electric mixer, about 2 to 3 minutes.
- Gently fold the whipped cream into the mascarpone mixture in two additions until light and airy.
- Quickly dip each ladyfinger in the espresso-limoncello mixture for 1 second per side and arrange a single layer in the bottom of the baking dish.
- Spread half of the lemon mascarpone cream evenly over the dipped ladyfingers and smooth with an offset spatula.
- Repeat dipping remaining ladyfingers, layer them over the cream, then spread the remaining mascarpone mixture on top and smooth.
- Dust the surface with 2 tablespoons cocoa powder, cover with plastic wrap, and refrigerate for at least 4 hours before serving.
Notes
Make up to 2 days ahead and store covered in the refrigerator to allow flavors to deepen and meld.