I realize I’ve been quite lax when it comes to blog entries but in my defense, we went away for spring break and upon returning, I’ve been dealing with that wonderful stomach virus that has finally plaqued our house. So, as my daughter lays in my bed, trying not to hurl, I thought I would post this recipe we enjoyed on Easter. I was looking to make something simple that required no baking since we returned from vacay on Saturday and immediately hopped back in the car Sunday to head to Long Island. This recipe delivered.
I was able to text my husband all the ingredients and he had no problem finding them. It needs to sit overnight in the fridge which was perfect since we were leaving the next day. Although we were all stuffed from appetizers and dinner, we still have room for dessert. It was light and lemony and the perfect finale to our Easter.
Recipe courtesy of bakingbites.com
8-oz mascarpone cheese, softened
4-oz cream cheese, softened
2/3 cup confectioners’ sugar
1 cup heavy cream, cold
1 tbsp limoncello
1 tbsp lemon zest
1/2 cup fresh lemon juice
1/3 cup sugar
1/2 cup limoncello
approx 30-36 ladyfingers
extra confectioners’ sugar, for finishing
In a large mixing bowl, beat mascarpone, cream cheese, confectioners’ sugar, heavy cream, limoncello and lemon zest at high speed until mixture is fluffy and very smooth.
In a small saucepan, dissolve the sugar in the fresh lemon juice. Allow to cool slightly, then combine mixture with limoncello. Dip each ladyfinger into the limoncello mixture to let it soak up some of the liquid for 2-3 seconds, then place in the bottom of a 8×8 or 9×9-inch baking dish. The bottom of the pan should be completely covered with the ladyfingers in a single layer. When there is a full layer of ladyfingers, spread half of the lemon cream mixture on top of them. Repeat with remaining ladyfingers and cream mixture. Cover and refrigerate overnight, or for at least 4 hours. Dust with confectioners’ sugar before serving.