For 6 people
For 6 people
Take some mascarpone and mix it with 50g of sugar. Add the grated zest of one lemon and mix well.
Separate the egg whites from the yolks and fold the yolks into the mascarpone mixture to obtain a smooth cream.
Beat the egg whites until stiff and gently fold them into the cream without breaking them. Refrigerate.
Squeeze the juice of one lemon, add 15g of sugar, Limoncello and water, then mix well.
Dip each ladyfingers one by one into the limoncello mixture. Place them gradually at the bottom of each glass, trimming them if necessary.
Pour half of the mascarpone cream on top.
Add another layer of soaked biscuits and cover with the remaining cream.
Keep refrigerated for at least 6 hours.
Serve chilled.
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