Limoncello Zuccotto- Zuccotto al Limoncello
Limoncello Zuccotto- Zuccotto al Limoncello
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Ingredients
For 10 Person(s)
For the Zuccotto:
- 2 cups heavy whipping cream
- 1/2 cup confectioners sugar
- 2 packets Italian Vanilla Powder, or 1 teaspoon vanilla extract
- 8 ounces Mascarpone cheese, room temperature (you can also use cream cheese if you like!)
- 2 lemons, zest only
- 1 lemon, juice only
- 1/4 cup Limoncello liqueur
- about 60-70 Pavesini Cookies
- *you can also use ladyfingers, you will need less of them depending on their size
For the Soak:
- 2 cups Limoncello liqueur
- 1/4 cup whole milk
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Directions
- Get the ingredients needed for this recipe HERE
- Line a 4.5 quart glass bowl with plastic wrap. Set aside.
- In a mixing bowl beat the whipping cream with the sugar and vanilla until stiff peaks form. Add the mascarpone, lemon zest, juice and Limoncello to the bowl and beat until smooth.
- In a shallow bowl combine the Limoncello and milk. Dip each cookie into the mixture for about 5 seconds each. Line the entire bowl with the cookies to cover the entire surface. Break a few if necessary to patch any bare spots.
- Add half of the cream mixture to the bowl and smooth into an even layer.
- Follow with a single layer of soaked cookies.
- Add the remaining cream and a final layer of cookies. Fold the plastic wrap over to cover the surface.
- Freeze for 2 hours before serving.
- Invert the Zuccotto onto a plate and decorate with a dusting of confectioners sugar or whipped cream.
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