Individual jars featuring lemon mascarpone, limoncello-soaked ladyfingers, and white chocolate for a bright dessert.
# 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 ladyfingers (savoiardi), halved
11 - 1.8 oz white chocolate, grated or shaved
12 - Extra lemon zest for garnish
# Directions:
01 - In a small saucepan, combine water, sugar, and lemon zest. Heat gently until the sugar dissolves completely. Remove from heat and stir in the limoncello. Allow to cool to room temperature before proceeding.
02 - In a mixing bowl, whisk heavy cream until soft peaks form. In a separate bowl, beat mascarpone, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
03 - Quickly dip each ladyfinger half into the cooled limoncello syrup without soaking and arrange a single layer at the bottom of each serving jar.
04 - Spoon or pipe a layer of mascarpone cream over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
05 - Top each jar with grated white chocolate and a sprinkle of additional lemon zest for color and flavor.
06 - Refrigerate the jars for a minimum of 2 hours, preferably overnight, to allow flavors to fully develop and meld. Serve directly from the refrigerator.
