Lemon syrup:
1/4 cup (60 mL) Limoncello liqueur
1/4 cup (60 mL) water
1 large lemon, juice only

Filling:
1 1/2 cups (375 mL) whipping cream
1/4 cup (60 mL) confectioners sugar
1 tub (275 g) Tre Stelle® Mascarpone
1 cup (250 mL) ready-made lemon curd or pie filling
1 tbsp (15 mL) freshly grated lemon rind
24 Italian lady fingers (Savoiardi cookies)
6 Italian lady fingers (Savoiardi cookies), crushed for topping
1/2 cup (125 mL) unsalted macadamia nuts, toasted and coarsely chopped
13”x9”serving dish

Lemon syrup: Combine Limoncello and water in a small saucepan, bring to boil and immediately remove from heat. Add lemon juice and set aside to cool.

Filling: in a large bowl whip cream and sugar; set aside. In another large bowl combine, Mascarpone, lemon curd and lemon rind; beat until creamy. Gently fold whip cream mixture into lemon-Mascarpone mixture; set aside.

Dip ladyfingers quickly into lemon syrup and layer onto the bottom of pan. Spread evenly with lemon mascarpone mixture; sprinkle with crushed cookies and chopped macadamia nuts. Refrigerate until ready to serve.

Makes 12 servings