Limoncello and Savoyard biscuits cake

///Limoncello and Savoyard biscuits cake

Limoncello and Savoyard biscuits cake


1 pack Savoyard biscuits (ladyfingers)
1 bottle Crema di Limoncello LAZARIS to dip the biscuits in
600gr whipping cream 36% fat
50gr LAZARIS Limoncello liqueur
100gr sugar
1 egg
3 egg yolks
40gr corn flour
1 lemon for the lemon zest


Mix in a bowl the sugar with the cornflour and eggs. Pour 500gr cream and the LAZARIS Limoncello liqueur in a saucepan and heat it. Before the milk starts boiling, pour 1/3 of the egg mixture and continuously stir. When it is mixed well, add the rest of the egg mixture in the cream.

Continue stirring. When the cream starts binding and reaches the first boil, remove it from the fire and add the lemon zest. Put the mixture in a low long plate and place a membrane on the top, to keep it from drying out. Place it in a fridge to cool.  Make whipped cream from the remaining 100gr cream. Mix the lemon zest cream with the whipped cream.

Add in a deep bowl the Crema di Limoncello LAZARIS. Dip the Savoyard biscuits (ladyfingers) for a few seconds. Place a few Savoyard biscuits on a plate and add a layer of the cream. Add another layer of Savoyard and cream. Decorate with lemon zest.

eave it a few hours, for the Savoyard biscuits to soften.