- 12
- 270 mins
- 275 mins
Ingredients
- 32 oz ricotta cheese
- 1 1/2 cup confectioners sugar
- 1 Tbsp lemon zest
- 1 Tbsp Limoncello
- 2 cups water
- 2 cups Limoncello
- 1 1/2 pounds lady fingers
- 4 cups lemon curd (see notes)
- 2 cups heavy whipping cream
- 4 Tbsp sugar
Preparation
Step 1
Instructions
In a large mixing bowl, combine ricotta, confectioners sugar, lemon zest and 1 Tbsp Limoncello. Mix to combine. Set aside.
In a medium sized pot, bring water and Limoncello to a simmer. Keep at a simmer for five minutes. Remove from heat and pour into a shallow heat safe dish and allow to cool for five minutes.
Dip the lady fingers halfway into the warm Limoncello mixture and line the bottom of a 9×13 baker with the soaked lady fingers. Once the bottom is covered with lady fingers, spread the ricotta mixture over top.
Place another row of soaked lady fingers on top of the ricotta mixture.
Spread the lemon curd on top of the lady fingers.
Place a final row of soaked lady fingers on top of the lemon curd.
Using a stand mixer or a hand mixer, whip together the cream and sugar until soft peaks form.
Spread the whipped cream over top the lady fingers.
Refrigerate for at least four hours. Preferable overnight. Serve well chilled.