Bonnie Stern - 'Friday Night Dinners' (pg 128-129)

Ingredients

• 1 1/2 cups lemon curd
• 1 lb mascarpone cheese
• 3/4 cup granulated sugar
• 3/4 cup water
• 6 pasteurized egg whites
• 1/2 cup lemon juice
• 1/2 cup granulated sugar
• 1/2 cup limoncello (lemon liqueur)
• 1/4 cup vodka
• 12 oz dry Italian ladyfingers
• 8 oz white chocolate, shaved

Directions

1. In a bowl, combine lemon curd and mascarpone.

   2. In a small saucepan, combine sugar and water and bring to a boil. Cook for 5-6 minutes or until syrup forms a saft ball when dropped into a cup of cold water.

   3. In a large bowl, beat egg whites with an electric beater until stiff peaks form. Continue to beat while slowly adding sugar syrup. Beat on high speed for 5-10 minutes or until cool.

   4. Stir 1/4 of beaten whites into mascarpone mixture and then fold in remaining whites.

   5. To prepare ladyfingers, in a small saucepan, combine lemon juice and sugar and bring to a boil. Cook for 2 minutes. Add limoncello and vodka and transfer to a shallow dish.

   6. To assemble, quickly dip a few ladyfingers at a time into lemon syrup (do not let them get soggy). Place in a single layer in a 13x9 inch baking dish. Spread with a layer of mascarpone mixture. Repeat payers, ending with mascarpone. Do not worry if you do not use all the ladyfingers or dipping mixture or if you need a little more.

   7. Sprinkle with white chocolate, cover and refrigerate for at least 6 hours before serving.