Ingredients
Scale
- 2 cups Heavy cream (cold)
- 4 tbsp Lemon juice
- 2 tbsp Lemon zest
- 1/2 cup lemon curd
- 2/3 cup Granulated sugar
- 1 tsp Vanilla extract
- 15.87 oz Mascarpone cheese (room temp)
- 27 Ladyfingers
- 1 cup Lemon syrup
- 1/3 cup Lemon juice
- 1 tbsp Lemon zest
- 2/3 cup Granulated sugar
- 1/3 cup Butter
- 1/4 tsp Kosher salt
- 1 Egg
- 3 Egg yolks
Instructions
- In a large mixing bowl, whip together cold heavy cream, sugar, lemon juice, lemon zest, vanilla extract, and room temperature mascarpone cheese until soft peaks form.
- Combine lemon syrup with lemon juice in a shallow dish. Quickly dip each ladyfinger into the syrup mixture for 1-2 seconds on each side.
- Layer dipped ladyfingers at the bottom of a 9×13 inch baking dish and spread half of the lemon mascarpone cream over them. Repeat with another layer of ladyfingers followed by the remaining cream.
- Cover and refrigerate for at least 4 hours or overnight for best results. Garnish with additional lemon zest before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (approx. 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg