-
1
Whip cream with 1/2 cup powdered sugar + 1/2 teaspoon lemon zest.
-
2
Whip together Marscapone, Lemon Curd, 1/2 cup of powdered sugar, 1/2 cup limoncello, 1 1/2 Tablespoons of lemon zest till fluffy..fold in half the whipped cream.
-
3
Mix remaining limoncello (less than 3 tablespoon) with lemon juice.
-
4
Wash & dry raspberries well, Set aside about 15 or so of the prettiest raspberries, place the rest in bowl with granulated sugar (use less if berries are very sweet) & 3 tablespoons limoncello.
-
5
Ok well that was all the cooking...now its just layering. If using a glass bowl, dollop a bit of the marscapone in the bottom.
-
6
Using a pastry brush, painted both sides of each lady finger with limoncello/lemon juice and lay in a single layer on bottom of dish, you could also just roll them around in the liquid, best to do this in a pie tin.
-
7
Dollop in the marscapone, smooth it out, then layer in raspberries then top with another layer of painted lady fingers (I like the way that sounds)...continue until you have run out. You should end up with 2- 3 layers, depending on the size of your pan.
-
8
Seal tightly with cling film and refrigerate at least 6 hours before serving or freeze 2-3 hours (or overnight), then hold in fridge for an hour or so.
-
9
Serve with great dollops of whipped cream smoothed over top and garnish with reserved whole berries and mint bundles if you like...when I make this in the summer I use violas and pansies as a garnish.
