Ingredients

For the lemon syrup:
• ½ cup (120ml) water
• ¼ cup (50g) granulated sugar
• Zest of 1 lemon
• 3 tbsp limoncello (or fresh lemon juice for non-alcoholic)

For the lemon mascarpone cream:
• 16 oz (450g) mascarpone cheese, cold
• 1 cup (240ml) heavy cream, chilled
• ½ cup (60g) powdered sugar
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For assembly:
• 24–30 ladyfinger cookies (savoiardi)
• Optional garnish: lemon zest curls, edible flowers, or crushed amaretti

Instructions

Lemon syrup: In a small saucepan, combine water, sugar, and lemon zest. Bring to a simmer; stir until sugar dissolves. Remove from heat; stir in limoncello (or lemon juice). Cool completely.
Mascarpone cream: In a large bowl, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture until light and fluffy.
Assemble: Quickly dip each ladyfinger into cooled syrup (1–2 seconds per side—don’t oversoak!). Arrange in a single layer in an 8×8″ dish or trifle bowl.
Spread half the mascarpone cream over ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
Cover and refrigerate at least 6 hours, preferably overnight.
Before serving, garnish with lemon zest or edible flowers.