# What You’ll 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 ladyfinger cookies, halved
11 - 1.8 oz white chocolate, grated or shaved
12 - Extra lemon zest for garnish
# Directions:
01 - In a small saucepan, combine water, granulated sugar, and lemon zest. Heat gently over low heat until sugar dissolves completely, stirring occasionally. Remove from heat and stir in limoncello liqueur. Allow to cool to room temperature before use.
02 - In a mixing bowl, whisk cold heavy cream until soft peaks form. In a separate bowl, beat cold mascarpone cheese, 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 for 1 to 2 seconds, avoiding oversaturation. Arrange a single layer of dipped ladyfingers at the bottom of each serving jar.
04 - Spoon or pipe a generous layer of mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers, then finish with a final layer of mascarpone cream.
05 - Top each jar with grated white chocolate and a pinch of fresh lemon zest for visual appeal and flavor enhancement.
06 - Refrigerate jars for at least 2 hours, preferably overnight, to allow flavors to meld and texture to set. Serve well-chilled directly from the refrigerator.
