1. Mix egg yolks and sugar:
In a bowl, mix the egg yolks with the sugar until the mixture becomes pale and creamy.
2. Add Mascarpone:
Add the Mascarpone cheese and vanilla extract to the egg yolk-sugar mixture and mix well until you get a smooth cream.
3. Whip the cream:
In a separate bowl, whip the heavy cream until it forms stiff peaks.
4. Fold in the cream:
Gently fold the whipped cream into the Mascarpone mixture until well combined. Be careful not to overmix to keep the mixture airy.
5. Prepare espresso and Limoncello:
Prepare the espresso and let it cool. Then, stir the Limoncello into the espresso.
6. Soak the ladyfingers:
Briefly dip the ladyfingers into the espresso-Limoncello mixture, ensuring they’re lightly soaked but not too long to avoid making them too soft.
7. Layer:
In a serving dish or individual glasses, layer soaked ladyfingers, a layer of Mascarpone cream, and optionally a layer of berries (if using), alternating until you’ve used all the ingredients. Start and end with a layer of Mascarpone cream.
8. Chill:
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