Recipes

To make the syrup heat the Limoncello, water, sugar and lemon juice in a small pan and boil over medium high heat. Reduce the heat to low and cook, stirring often, until the sugar has completely dissolved. Set aside to cool to room temperature.

Next, make the cream. In one bowl beat the cream with an electric mixer on high until soft peaks form. Fold in 1/2 of the sugar. In a separate bowl, beat the mascarpone with the lemon curd until smooth. Fold the cream mixture into the mascarpone mixture until blended. Pour the syrup into a shallow bowl, and quickly dip each of the biscuits into the mixture and lay them side-by-side in a medium rectangular dish. If necessary, cut the biscuits to fill in any spaces. Once you have one layer completed, spoon over half the mascarpone mixture.

Make another layer of dipped biscuits on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.

Use a knife to smooth the top of the cream, and garnish with the candied lemon and the toasted almonds.
Refrigerate for at least 6 hours, or overnight.