Ingredients
- Lemon Simple Syrup:
- 1 cup water
- ½ cup sugar
- 1 lemon peel
- Juice of 1 lemon
- Cream Layer:
- 2 cups heavy cream
- 8 ounces mascarpone cheese
- 2 tablespoons powdered sugar
- 2 teaspoons lemon zest
- Assembly:
- 7 ounces ladyfingers (about 24)
- 11–12 ounces store-bought lemon curd (or homemade)
Instructions
- Make lemon syrup: In a small saucepan, combine water, sugar, and lemon peel. Bring to a boil, reduce heat, and simmer until sugar dissolves. Stir in lemon juice, remove from heat, and let cool completely.
- Prepare cream layer: In a large bowl, beat heavy cream, mascarpone, powdered sugar, and lemon zest until soft peaks form. Do not overwhip.
- Dip and layer: Quickly dip each ladyfinger into cooled lemon syrup (do not soak). Arrange half in the bottom of an 8×8 or 9×9-inch dish.
- Add lemon curd and cream: Spread ⅓ of the lemon curd over the ladyfingers, then half of the mascarpone cream. Repeat with remaining ladyfingers, ⅓ lemon curd, remaining cream, and drizzle remaining lemon curd over top.
- Chill: Cover and refrigerate at least 4 hours, or overnight for best results. Garnish with extra lemon zest before serving.
Notes
- Do not oversoak ladyfingers in syrup or dessert will become soggy.
- For a stronger lemon flavor, add extra zest to the mascarpone cream.
- Best enjoyed within 2 days for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Layering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 100mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
