INGREDIENTS :
*2 cartons (8 ounces each) mascarpone cheese
*6 large egg yolks
*3/4 cup sugar
*2/3 cup 2% milk
*1-1/4 cups heavy whipping cream
*1/2 teaspoon vanilla extract
*1/4 cup lemon juice
*1/2 cup limoncello
*1 package (7 ounces) crispy ladyfingers
*1 jar (10 ounces) lemon curd
*Candied lemon slices, optional
INSTRUCTIONS :
Stir in mascarpone cheese; let stand at room temperature for 30 minutes. Whisk the egg yolks, sugar and milk in the top of a double boiler until the mixture thickens (ribbon stage) and a thermometer reads 160°. Remove from fire; cool completely. Whisk mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form.
Mix lemon juice and limoncello. Briefly dip 24 ladyfingers in lemon mixture and place in bottom of 11×7-inch pan. baking dish. Top with half of the mascarpone mixture, half of the lemon cream and half of the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with slices of candied lemon of your choice.
