Ingredients
Method
- Step 1: Prepare the lemon syrup by combining water, fresh lemon juice, granulated sugar, and zest of 1 lemon in a saucepan. Heat over medium heat until sugar dissolves, then remove from heat and allow to cool completely.
- Step 2: In a large mixing bowl, combine cold mascarpone cheese, confectioners' sugar, vanilla extract, and remaining lemon zest. Beat on medium speed with a hand mixer for 2-3 minutes until smooth and creamy.
- Step 3: In a separate bowl, whip the cold heavy whipping cream to stiff peaks using a hand mixer or stand mixer.
- Step 4: Gently fold the whipped cream into the mascarpone mixture using a whisk, folding from the bottom up to avoid deflating the cream.
- Step 5: Quickly dip each ladyfinger into the cooled lemon syrup for 1-2 seconds (avoid over-soaking), then arrange them in a single layer in a 9x13-inch baking dish.
- Step 6: Spread half of the mascarpone cream mixture evenly over the ladyfinger layer using an offset spatula.
- Step 7: Spread half of the lemon curd over the mascarpone layer.
- Step 8: Repeat steps 5-7 with the remaining dipped ladyfingers, mascarpone cream, and lemon curd.
- Step 9: Cover the baking dish with plastic wrap and refrigerate for at least 6 hours, or until the dessert is set and chilled.
- Step 10: Before serving, garnish with lemon slices, additional lemon zest, and fresh mint if desired. Slice and serve chilled.
Notes
Use crisp, cookie-like ladyfingers rather than soft ones to prevent sogginess. Ensure mascarpone and heavy cream are cold before mixing to achieve the best texture. If the mascarpone looks grainy, it may have been overmixed or was too warm. For the smoothest results, make lemon curd from scratch, but store-bought versions work well too. This dessert can be made 1-2 days ahead and stored covered in the refrigerator.