- 100ml Místè Limoncello
- 300ml Whipped cream
- 250gr Mascarpone
- 200gr Greek yogurt
- 2 Packs of lady fingers
- 2 Lemons
- 3 tsp sugar
- 6 tbsp icing sugar
- 4 tbsp lemon curd
- 1 Bag of whisk fix
- Box / bag of sliced almonds
Preparation time: 30 min + 3 hours cooling
Heat 100 ml Limoncello with the juice of the 2 lemons and 3 tsp sugar in a pan and let it simmer for 5 minutes. Then pour it into a flat dish and let it cool down.
Whisk 250g mascarpone loose with greek yogurt and 4 tbsp lemon curd.
Mix in another bowl the 300 ml whipped cream with the whipping fix and the 6 tbsp icing sugar until stiff.
Carefully mix the whipped cream through the Mascarpone mixture with a spatula (do not stir too hard, it should remain fluffy).
Dip the lady fingers 1 for 1 in the limoncello mixture for 3 seconds and place them in a springform pan (covering the whole shap).
Now put a thick layer of the mascarpone mixture over the lady fingers. Repeat this step again so that you end up with a thick coat of mascarpone.
Let the cake stiffen in the fridge for at least 3 hours.
Before serving, finish the cake with some shaved almonds (briefly toast in the frying pan and let it cool before sprinkling them over the cake).