Prep Time: 30 mins Cool Time: 2 hours
2 cups - 500 g Mascarpone Cheese (Try our Mascarpone)
1 1/2 cup - 350 g Ladyfingers (Try our Ladyfingers)
1/2 cup - 125 g Sugar
1 cup - 250 ml Limoncello (Try our Limoncello)
6 Egg Yolks
6 Whipped Egg Whites
1 Grated Lemon Peel
In a double boiler, mix egg yolks and sugar well until warmed and thickened then cool.
Fold in mascarpone and whipped egg whites.
Dip ladyfingers in limoncello then make a layer of ladyfingers in a baking pan, layer with mascarpone mixture then cover with another layer of soaked ladyfingers and continue until all ingredients are used.
Sprinkle with lemon peel and let it stand for at least 2 h in the fridge.