Ingredients
2 cartons (8 ounces each) mascarpone cheese6 large egg yolks3/4 cup sugar2/3 cup 2% milk1-1/4 cups heavy whipping cream1/2 teaspoon vanilla extract1/4 cup lemon juice1/2 cup limoncello1 package (7 ounces) crisp ladyfinger cookies1 jar (10 ounces) lemon curdCandied lemon slices, optional
Preparation
Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form.
Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon slices as desired.
