New Idea
TIP: To make this without the limoncello, simply replace with lemon juice and add an extra two tablespoons of sugar to the syrup.
Ingredients
Method
To make the limoncello syrup, place the water, lemon juice and caster sugar in a small saucepan over medium heat and stir until the sugar dissolves. Simmer for 4 minutes or until the syrup slightly reduces. Refrigerate until cold. Add the limoncello and stir to combine.
To make the mascarpone lemon curd cream, place the mascarpone, cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. Add the lemon curd and swirl through the cream.
To assemble, dip half the biscuits into the limoncello syrup for about 3 seconds and divide between serving plates. Top with half the mascarpone lemon curd cream, then repeat the layer with remaining biscuits and cream. Dust with icing sugar to serve.
