A tangy, citrusy take on a traditional Italian dessert
2pkgsLadyfingers(14 oz/~40 count)
1 1/2cupsWhipped cream
4Large egg yolks
Zest from 2 lemons
Juice from 2 lemons
Slices form one lemon for garnish
Separate the 4 eggs. Place the yolks in a saucepan and reserve the whites for future use such as a meringue. Add the 4 tablespoons of sugar to the yolks and beat over very low heat on the stove. Beat the eggs yolks and sugar with an electric mixer, egg beater, whip, or emulsifier over low heat until mixture is just warmed through. Do not let it cook.
Off the heat, add the Mascarpone cheese, vanilla extract and half of the lemon zest. Whip into the egg mixture until smooth. Next, fold in the whipped cream (I cheated and used Cool Whip. But it works well!) until well blended. Set in a cool place.
Next start building the cake. Place a 9" springform ring on a large round serving plate. Pour one cup of Limoncello plus the lemon juice into a shallow bowl and mix together. Begin dipping the ladyfingers into the Limoncello. Just roll them once for a second or two and place them in one layer within the springform pan. Do not over soak them in the Limonchello. Break any apart to fit into the mold.
Once the bottom layer is filled, drizzle with honey.Spread half of the whipped mascarpone filling on top of the ladyfingers. Repeat with the remaining half of the lady fingers and again, drizzle with honey.
Spread the remaining Mascarpone cheese sauce on top and sprinkle with lemon zest. Cover with plastic wrap and chill for at least two hours or overnight. Garnish with spiraled lemon slices and serve.