Limoncello Parfaits

Limoncello Parfaits
  • Yield: 12 servings
  • Ease of cooking: Easy
    Method of cooking: Mixing
  • Prep time: 3 hours 50 minutes
    Cooking time: 5 minutes


  • 5 large eggs, separated
  • ½ cup sugar
  • 1 pound mascarpone cheese
  • 1 shot (1½ ounces) limoncello
  • Zest of 1 lemon
  • Pinch of salt
  • 12 Italian ladyfinger cookies, quartered
  • Limoncello Simple Syrup, recipe follows
  • 8 ounces fresh berries
  • 12 sprigs fresh basil
  • Limoncello Simple Syrup:
  • 1 cup sugar
  • 1 tablespoon limoncello


  1. To make the mousse, in a medium bowl, beat together the egg yolks and 1/4 cup of the sugar until light and creamy.
  2. In a separate medium bowl, work the mascarpone with a wooden spoon until all lumps are eliminated. Add the yolk mixture, limoncello and lemon zest and stir to combine.
  3. In a third medium bowl, combine the egg whites, salt and remaining 1/4 cup sugar and beat with an electric mixer until medium peaks form. Gently fold the egg whites into the mascarpone mixture in 3 additions. Transfer the mousse to a piping bag fitted with a large round tip.
  4. To assemble, quickly dip 2 ladyfinger quarters into the Limoncello Simple Syrup, then put them in an 8-ounce parfait cup. Add a layer of mousse, followed by another 2 dipped ladyfinger quarters and a final layer of mousse. Continue with the remaining ladyfingers, syrup and mousse. Cover the parfait cups with plastic wrap and refrigerate for at least 3 hours.
  5. Garnish the top of each parfait with a spoonful of berries and a sprig of basil.
    Limoncello Simple Syrup:
  1. In a 1-quart saucepan, combine the sugar and 1 1/2 cups water and stir to combine. Cook over medium-high heat until the mixture begins to bubble along the sides of the pot and the sugar is dissolved. Transfer to a bowl, add the limoncello and stir to combine. Set aside to cool.
    Special equipment:
  1. A piping bag fitted with a large round tip and twelve 8-ounce parfait cups
  1. Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Recipe courtesy of Gabriele Corcos and Debi Mazar