Recipe by Matilde Vicenzi
300g of Ladyfingers Vicenzovo with stone-ground flour
400g of mascarpone cheese
200g of whipped cream
4 untreated lemons
200ml of water
1 tablespoon of limoncello
150g of caster sugar
First, take the mascarpone out of the fridge about half an hour before starting the preparation.
Transfer the mascarpone into a bowl and soften it by mixing with a spatula.
In another bowl, place the fresh cream and sugar and whip with an electric whisk. Once a fluffy and airy consistency is reached, incorporate the whipped cream into the mascarpone: mix very gently from the bottom upwards, taking care that it does not fall apart.
When the mixture is uniform and amalgamated, grate the lemon peel (untreated!) and incorporate it into the mascarpone cream: you will get a truly delicious flavour and aroma!
Transfer the mixture into a piping bag without a nozzle and place in the fridge.
Pour the water and sugar into a small bowl, microwave for about 1 minute, or until the sugar has completely dissolved in the water to create a syrup; let cool and add the lemon juice and, if desired, a tablespoon of limoncello.
Start assembling the single portions. With a pastry bag, create a light layer of cream on the bottom of the glasses or jars; quickly dip a Savoiardo Vicenzovo in the lemon-flavoured syrup and place it on top of the cream. Continue the composition of your single-portions by alternating the Vicenzovo Savoiardi and the lemon cream until you run out of ingredients.
Once you have finished this last step, cover your single-portions with cling film and place them in the fridge for at least 3 hours.
Before serving, garnish with some freshly grated lemon peel.