120g of sugar
500g of cream
800 g ladyfingers
For the syrup
2/4 of water
Quarter of limoncello
130g of sugar (but can vary according to taste)
peel of a lemon
Whip the cream, which must be very cold and store in the fridge.
Separately in another bowl, beat the egg yolks with the sugar and add the mascarpone, a lemon rind and whipped cream, stirring from top to bottom.
put in the fridge.
In a saucepan, put the water, limoncello, sugar and lemon peel bringing to a boil.
Once boiled, soaked ladyfingers one at a time, do not let it soak a lot, but just that they take the taste, and place them in a baking dish (or glasses, as you prefer). Once you have a layer, make one with compound (mascarpone ect ect) already made, continue until you fill the container.
Finally you can garnish with the lemon zest. Enjoy your meal.