Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories631 kcal (32%)
Total Fat36.7 g (52%)
Carbs64.8 g (25%)
Sugars46.3 g (51%)
Protein7 g (14%)
Sodium80 mg (4%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For candied lemons:
For mascarpone cream:
Instructions
Step 1
Start with the candied lemons. Cut 4 lemons into thin slices and heat a pot of boiling water. plunge the lemons into the boiling water for 1 min then drain. In a small saucepan, boil 1 c water with sugar, then turn down the heat to low add the lemon slices. Let simmer 30 minutes. Drain and let cool 30 min, reserving the syrup.
Step 2
For the mascarpone cream, zest 2 lemons. Add zest to sugar, massaging with fingers so the oils infuse more quickly. Add to a large bowl with egg yolks and whisk until light in color. Add the mascarpone and a good splash of limoncello; whisk until smooth. Whip the heavy cream and gently fold into mascarpone mixture. Set aside.
Step 3
Mix the juice of 2 lemons and flavoured syrup, plus a splash of limoncello. Dip one third ladyfingers and place in prepared pan. Top with a third of mascarpone cream and candied lemons. Repeat 2 more times. Cover and refrigerate for a minimum of 4h, or overnight for better results. Decorate with lemon slices and zest before serving.
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