Prepare Limoncello Soak: Pour Limoncello into a shallow dish. Quickly dip each ladyfinger in the liqueur, making sure not to soak them too long. Set aside.
Whip Cream: In a mixing bowl, whip heavy cream until soft peaks form.
Combine Mascarpone & Sugar: In a separate bowl, mix mascarpone, sugar, vanilla extract, and lemon zest until smooth.
Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until fully combined.
Layer Dessert: In a serving dish or individual glasses, place a layer of Limoncello-soaked ladyfingers. Spread half of the mascarpone mixture on top. Repeat with a second layer of soaked ladyfingers and the remaining mascarpone mixture.
Chill: Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Serve: Garnish with powdered sugar or extra lemon zest before serving.
Tips & Variations
