# 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, chilled
06 - 3/4 cup plus 1 tablespoon heavy cream, chilled
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 - Combine limoncello, water, granulated sugar, and lemon zest in a small saucepan. 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 chilled mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy. Avoid overbeating to prevent the cream from breaking.
03 - Dip each ladyfinger briefly into the cooled limoncello syrup, allowing it to absorb liquid without becoming soggy. Work efficiently to maintain structural integrity.
04 - Arrange a single layer of soaked ladyfingers at the bottom of each serving cup, breaking or trimming as needed to fit.
05 - Spoon or pipe a layer of mascarpone cream evenly over the ladyfinger base in each cup.
06 - Repeat the layering process with soaked ladyfingers followed by mascarpone cream until cups are filled, finishing with a cream layer on top.
07 - Cover cups with plastic wrap and refrigerate for a minimum of 3 hours or overnight to allow flavors to meld and structure to set properly.
08 - Remove from refrigeration and top each cup with fresh lemon zest and optional white chocolate curls immediately before serving while well chilled.
