A light and sweet dessert recipe

Makes 8 servings

Local touch:Use locally madeTessora Classicofor the limoncello in this recipe. You can also serve small glasses alongside.


4 large egg yolks 3/4 cup sugar 1 tablespoon grated lemon zest 1 cup mascarpone cheese 1 1/2 cups heavy cream 1 purchased or homemade pound cake (about 1 pound), cut into cubes 1 1/2 cups limoncello Fresh raspberries for garnish


In the top of a double boiler, whisk yolks, sugar and lemon zest until tripled in volume and 140 degrees on a thermometer. Remove from heat. Whisk in mascarpone. Cool to room temperature. Beat cream until stiff peaks form. Fold into yolk mixture. In the bottom of a glass bowl, arrange half of cake cubes. Sprinkle with half of limoncello. Spread half of yolk mixture over. Arrange remaining cake cubes over. Drizzle with remaining limoncello. Spread remaining yolk mixture over the top. Cover and refrigerate at least 4 hours or overnight. Garnish with berries.

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