Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 eggs, separated
- 50g sugar
- 250g mascarpone cheese
- Juice & zest 1 lemon
- 50mL water
- 4 tbsp limoncello
- 10 savoiardi biscuits
- 4 candied lemon slices
Method
- Whisk egg whites and half of the sugar with an electric mixer until they form stiff peaks.
- Place yolks in a large bowl with remaining sugar and whisk until thick and pale, around 2 mins. Add mascarpone and lemon zest and whisk to combine.
- Gently fold in the egg whites and set aside.
- Place 50mL water, lemon juice and limoncello into a low-sided bowl and mix to combine.
- To assemble, place 2 spoons of mascarpone into a tall glass, dip 2 biscuits into the limoncello mix and place on top of the mascarpone — you will need to break the biscuits to fi t your glasses. Repeat twice and top with mascarpone.
- Cover with plastic wrap and refrigerate for 3 hours.
- Top with candied lemon slices and lemon zest just before serving.
- Tip: You can make this dessert a day or two in advance.
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