Looking for that perfect Easter dessert AND something to make with limoncello?!  This is the perfect hello-spring dessert to brighten any easter gathering.



  • 1- 8 oz. tub of mascarpone cream, room temperature
  • 1/2 vanilla bean pod (seeds removed)
  • 1 cup of heavy cream
  • 1- 10 oz. jar of lemon curd
  • 2 tablespoons powdered sugar
  • zest of one lemon
  • 1- 7 oz. package of Savoiardi ladyfingers, half of the bag with each cookie cut in half


  • ¾ cup of limoncello
  • ¾ cup of warm water
  • 3-4 tablespoons, lemon juice
  • a couple tablespoons of granulated sugar to taste dissolved into it
  • Garnish
  • lemon zest and raspberries



  1. In a shallow bowl mix up your limoncello for dipping, either straight up or cut it with the water, lemon juice and sugar if alcohol content is too high for your taste.


  1. In a bowl with an electric hand mixer, add the mascarpone cream, the zest of one lemon,  vanilla seeds and two tablespoons of powdered sugar, mix until smooth and creamy.
  2. Fold in ¾ of the 10 oz. jar of lemon curd into the cheese mixture.
  3. In a separate bowl whip up the heavy cream until you have stiff peaks.
  4. Fold the heavy cream gently into the mascarpone and lemon curd mixture until well combined.


  1. Start with a little cream on the bottom, then add the dipped ladyfingers on top, arranging it to fit your glass, then more cream mixture.
  2. Just keep repeating until you get to the top of the glass.
  3. Garnish with lemon zest, a drizzle with the remaining lemon curd and a raspberry.
  4. Cover gently with plastic wrap and refrigerate hours before serving or preferably overnight.

Makes about 6 servings


A big thank you to the prouditaliancook for sharing this recipe!


VanillaPura Pro
Tagged: lemon limoncello


Hi Martha,
It makes about 6 serving, but really depends on the size of glass your serving them in:)

— VanillaPura Pro

How many does this serve?

— Martha