Raspberry Limoncello Cream Cake

Instructions

1. Step
   In a small saucepan, combine the sugar, water, lemon zest and lemon juice. Bring to a gentle simmer, stirring until the sugar has dissolved. Remove from the heat and stir in the limoncello. Allow the syrup
2. Step
   to cool completely. ​
3. Step
   Add the raspberries and sugar to a blender. Blend until completely smooth. For a smoother filling, strain through a fine-mesh sieve to remove the seeds. Refrigerate until ready to use. ​
4. Step
   In a large bowl, beat the mascarpone until smooth. Slowly pour in the cold heavy cream while mixing. Add the powdered sugar and continue whipping until the cream is thick, fluffy and holds soft peaks. ​
5. Step
   Using a serrated knife, cut each ladyfinger diagonally in half. Spread a very small amount of mascarpone cream on the cut sides and press the halves back together slightly offset to create a flower petal shape.
6. Step
   Repeat with the remaining ladyfingers. ​
7. Step
   Lightly dip each ladyfinger into the cooled limoncello syrup. Arrange the dipped ladyfingers on a serving plate in a flower pattern, creating the first layer. Spread half of the mascarpone cream evenly over the
8. Step
   ladyfingers. Drizzle half of the raspberry purée over the cream. Add another layer of dipped ladyfingers. Spread the remaining mascarpone cream over the top and smooth it with the back of a spoon or an offset spatula to create soft swoops. Finish by drizzling additional raspberry purée over the top or decorating with fresh raspberries, if desired. ​
9. Step
   Cover and refrigerate for at least 6 hours, preferably overnight, so the
10. Step
    ladyfingers soften and the cake sets beautifully. ​
11. Step
    Dust generously with powdered sugar just before serving. Garnish with fresh raspberries and finely grated lemon zest. Serve chilled. ​