( SERVES 8 )
This recipe was inspired by my friend, chef Piero Rocco.
(You can click on ingredients to see more related recipes)
|3||Eggs, yolks only|
|½ cup||Icing sugar|
|250 g||Mascarpone, or cream cheese|
|¼ tsp||Vanilla essence/extract|
|200 g||Sponge cakes, or scotch fingers|
|1 cup||Orange juice|
|1||Lemon, small, thinly sliced|
- Beat the egg yolks, icing sugar and limoncello over warm water until light. Cool.
- Slowly beat the mascarpone or cream cheese. Beat into the egg yolk mixture. Whip the cream, gradually adding the vanilla. Fold into the egg yolk mixture.
- Cut the sponge into fingers (or use packet sponge fingers). Dip the fingers into the orange juice to just moisten. Place a layer of fingers on the base of a large bowl. Spoon the cheese mixture over. Cover with more fingers. Repeat the layers. Garnish the top with lemon slices just before serving.