# What You Need:
→ Limoncello Syrup
01 - 3.4 fl oz limoncello liqueur
02 - 3.4 fl oz water
03 - 1.4 oz granulated sugar
04 - Zest of 1 lemon
→ Mascarpone Cream
05 - 8.8 oz mascarpone cheese, cold
06 - 6.8 fl oz heavy cream, cold
07 - 2.8 oz powdered sugar
08 - 1 tsp vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 18 to 20 savoiardi ladyfingers, halved
11 - 1.8 oz white chocolate, grated or shaved
12 - Extra lemon zest for garnish
# How to Make:
01 - In a small saucepan, combine water, granulated sugar, and lemon zest. Heat gently until sugar dissolves completely. Remove from heat and stir in limoncello. Allow to cool to room temperature.
02 - In a mixing bowl, whisk cold heavy cream until soft peaks form. In a separate bowl, beat mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth and combined. Gently fold whipped cream into mascarpone mixture until fluffy and fully incorporated.
03 - Quickly dip each ladyfinger half into cooled limoncello syrup without soaking. Arrange a single layer at the bottom of each serving jar.
04 - Spoon or pipe mascarpone cream layer over ladyfingers in each jar. Add another layer of dipped ladyfingers, then top with remaining mascarpone cream.
05 - Top each jar with grated white chocolate and a sprinkle of additional lemon zest.
06 - Refrigerate jars for at least 2 hours or overnight to allow flavors to develop and meld. Serve chilled directly from jars.
