Ingredients
The following ingredients have 8 Servings
- 14 oz lady fingers
- 1 lb Mascarpone cheese
- 1.5 c whipped cream (homemade)
- 4 large egg yolks (organic grass fed)
- 4 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 c Italian Limoncello or 1 c lemon juice + 3 tbsp honey
- zest from 1 lemon
- 1 slice small lemon (thinly)
- 5 tbsp raw honey
- edible flowers (for garnish)
- 2 tbsp mint leaves (for garnish (optional))
Instruction
- In the bowl of a mixer or using a hand held mixer cream the egg yolks and sugar together until fluffy.
- Add the vanilla extract and Start adding in the mascarpone cheese by spoonfuls until incorporated.
- Add the whipped cream and half of the lemon zest to the whipped mascarpone mixture. Using a spatula fold them together.
- Get a 9" salad plate ready and place it on top of a larger flat plate.
- Use the ring part of a 9" spring form pan to place around the salad plate.
- Pour the Limoncello in a small bowl and mix it with 2 tablespoon of lemon juice. Or If using just Lemon juice instead, make sure to whisk it well together with the honey.
- Start to gently dip each ladyfinger in the Limoncello or lemon juice mix, and layer them on the bottom of the plate. Break them in half where needed.
- Drizzle lightly with some honey on top.
- Spread half of the whipped mascarpone filling on top of the ladyfingers.
- Repeat with the remaining half of the lady fingers and spoon the other half of the mascarpone filling.
- Sprinkle the top with the remaining lemon zest and cover with plastic wrap. Refrigerate for a couple of hours until set or overnight.
- Just before serving, discard the plastic wrap and remove the spring form pan ring from around the Limoncello cake.
- Drizzle the top of the Limoncello cake with some more wild honey all over the top and garnish with edible flowers and a few leaves of fresh mint for contrast. Enjoy chilled!
