Description
Prep Time: 25 minutes Chill Time: 6 hours Total Time: 6 hours 25 minutes Servings: 9–12
Ingredients
Scale
For the Lemon Syrup:
- 1 cup water
- ¼ cup granulated sugar
- ⅓ cup fresh lemon juice
- 1 teaspoon lemon zest
For the Filling:
- 8 oz mascarpone cheese, softened
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Layers:
- 24 ladyfinger cookies
For the Topping:
- Whipped cream
- Fresh lemon slices
- Lemon zest
- White chocolate shavings (optional)
- Fresh mint leaves
Instructions
- Combine the water and sugar in a small saucepan and heat until the sugar dissolves. Remove from heat and stir in the lemon juice and lemon zest. Let cool completely.
- Beat the mascarpone, cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth.
- Whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
- Quickly dip each ladyfinger into the cooled lemon syrup, being careful not to soak them.
- Arrange a layer of dipped ladyfingers in the bottom of an 8×8-inch baking dish.
- Spread half of the lemon cream filling over the cookies.
- Repeat with another layer of dipped ladyfingers and the remaining filling.
- Smooth the top and cover the dish.
- Refrigerate for at least 6 hours, or overnight for the best flavor and texture.
- Decorate with whipped cream, fresh lemon slices, lemon zest, white chocolate shavings, and mint leaves before serving.