| 60 g | cashews |
| 1 tbsp | limoncello |
| 1 tbsp | lemon juice |
| 4 | ladyfingers |
| 160 g | mascarpone cheese |
| 160 g | heavy cream |
| 2 tsp | vanilla sugar |
| 2 tsp | lemon zest |
| 4 tbsp | lemon curd |
Preheat oven to 180°C/355°F. Add cashews to a baking sheet and bake until golden brown, approx. 5 min. Let cool, then roughly chop and set aside. Add limoncello and lemon juice to a shallow plate, then dip each lady finger in the mixture on both sides and set aside.
Add mascarpone, heavy cream, vanilla sugar, and half the lemon zest to a large bowl and beat with a hand mixer with beaters until fluffy and light.
Layer the dessert in individual glasses in this order: cream mixture, lemon curd, dipped lady finger, lemon curd, cream mixture. Top with toasted cashews and remaining lemon zest. Enjoy!
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement
