Limoncello syrup: Dissolve sugar in water over medium heat. Cool, stir in limoncello. Keep cold.
Sponge: Whisk whites with salt to stiff peaks, gradually adding 50 g sugar and vanilla. Whisk yolks with remaining sugar, vanilla, and lemon zest until pale. Fold together, fold in flour. Bake on lined tray at 180°C for 10–12 minutes. Cool.
Cream: Whip double cream with mascarpone, sugar, and vanilla to soft peaks.
Lemon glaze (curd): Whisk eggs, yolks, sugar, lemon juice, zest, and salt over simmering water until thick. Whisk in cold butter until glossy.
Assembly: Soak sponge with syrup. Layer sponge, cream, lemon glaze. Repeat. Refrigerate 2 hours. Garnish with mint and berries.
Ingredients
- Limoncello Syrup
- Sponge
- Cream
- Lemon Glaze
Dessert Wine Pairing
White Porto