# What You'll Need:
→ 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 tsp vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 18-20 ladyfinger biscuits, halved
11 - 1.8 oz white chocolate, grated or shaved
12 - Extra lemon zest for garnish
# Steps:
01 - Combine water, sugar, and lemon zest in a small saucepan. Heat gently until sugar dissolves completely. Remove from heat and stir in limoncello liqueur. Allow to cool to room temperature before use.
02 - In a mixing bowl, whisk cold heavy cream using an electric mixer or whisk until soft peaks form. Set aside.
03 - In a separate mixing bowl, beat cold mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. Gently fold in the whipped cream until fully combined and light and fluffy.
04 - Quickly dip each ladyfinger half into the cooled limoncello syrup without soaking. Arrange a single layer at the bottom of each serving jar.
05 - Spoon or pipe a layer of mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with a final layer of mascarpone cream.
06 - Top each jar with grated white chocolate and extra lemon zest. Refrigerate for at least 2 hours or overnight to allow flavors to develop. Serve well chilled.
