Layers of lemony mascarpone cream, limoncello-soaked ladyfingers, and white chocolate in individual jars.
# What You 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 teaspoon vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 18 to 20 ladyfingers, halved
11 - 1.8 oz white chocolate, grated or shaved
12 - Extra lemon zest for garnish
# How-To:
01 - In a small saucepan, combine water, sugar, and lemon zest. Heat gently until sugar dissolves completely. Remove from heat and stir in limoncello. Allow to cool to room temperature.
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 whipped cream into mascarpone mixture until fully combined and fluffy.
03 - Quickly dip each ladyfinger half into cooled limoncello syrup without soaking and arrange a single layer at the bottom of each jar.
04 - Spoon or pipe a layer of mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers followed by additional mascarpone cream to fill the jar.
05 - Top each jar with grated white chocolate and additional lemon zest. Refrigerate for at least 2 hours or overnight before serving to allow flavors to meld.
