Serves: 8-12

Ingredients:

• 284ml double cream (or Double Elmlea)
• 250g Mascarpone
• 4 tsp zest, from 1-2 lemons
• 150ml fresh lemon juice, from 2-3 lemons
• 100ml cool tap water
• 8 tbsp (120ml) Limoncello
• 8 tbsp (80g) icing sugar, sifted
• 32 lady fingers

Method:

1. Line 2x 7.¾x5" Pyrex dishes with 8 lady fingers each.
2. In small Pyrex bowl; Mix lemon juice, water, 4 tbsp (40g) icing sugar, and 4 tbsp (60ml) Limoncello.
3. In large Pyrex bowl; Whip cream and zest. Mix in 4 tbsp (40g) icing sugar, and 4 tbsp (60ml) Limoncello.
4. Fold in Mascarpone gently.
5. Drizzle ½ lemon liquid over base lady fingers.
6. Top with cream. Repeat for 2nd layer.
7. Chill in fridge for 2 hours before serving.