Ingredients
1/2 cup sugar1/4 cup water2 tablespoons limoncelloLEMON CURD:1-1/2 cups sugar1/3 cup plus 1 tablespoon cornstarch1-1/2 cups cold water3 large egg yolks, lightly beaten3 tablespoons butter, cubed1/2 cup lemon juice2 teaspoons grated lemon zestCREAM FILLING:1-1/2 cups heavy whipping cream3/4 cup sugar1 carton (8 ounces) Mascarpone cheeseASSEMBLY:3 packages (3 ounces each) ladyfingers, split4 macaroon cookies, crumbledCandied lemon peel, optional
Preparation
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside.
For lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring.
In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold mascarpone cheese and whipped cream into lemon curd.
Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove side of pan. Sprinkle with crumbled cookies and candied lemon peel.
