Lemons are perhaps my favorite fruit for making desserts, right after the berry family. Plus, the smell of a lemon always reminds me on my nonna Angela when she was expecting her cousin Alberto to bring a full basket of lemons from Sorrento. She was making delicious lemon cakes and of course, homemade Limoncello was always on her priority list.
Related: Homemade Limoncello Liqueur Recipe
Servings 8 to 10
- 2 lemons (the juice and zest)
- 4 tablespoons white rum or 4 tablespoons brandy
- 4 ounces caster sugar, divided
- 1 (9 ounce) package savoiardi/ ladyfingers/ sponge cake fingers
- 2 (9 ounces) containers mascarpone cheese
- 4 -5 tablespoons lemon curd
- 2 large eggs, separated
- 150 ml cream
- Zest of 1 lemon, finely grated
- Some demerara sugar (optional)
- Combine together the lemon juice, white rum/brandy, and 2 oz. of the sugar in a bowl. Leave aside so the sugar has time to dissolve.
- Meanwhile, get ready a 9-inch springform pan and line the bottom with parchment paper.
- In another bowl, whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
- Beat the cream also to a soft peak.
- Whisk together the remaining sugar, eggs yolks, lemon curd, mascarpone, and the lemon zest.
- Next, fold the cream into the mascarpone mixture, followed by the egg whites using a spoon.
- Stir the brandy/lemon mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
- Spoon ½ of the mascarpone mix over the biscuits, dip remaining ladyfingers and place on the top, sprinkle again with lemon-brandy juice if you have some left, followed by the rest of the mascarpone.
- Level the top using a palette knife. Then, cover and refrigerate them for about 6-7 hours (or preferably overnight).
- Finally, if using, sprinkle the sugar/lemon mix over the top, remove from the tin (if needed run a knife around the rim) put on a serving plate, cut into wedges and serve.
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