1. Prepare Your Cake Base: Bake or use a store-bought cake such as homemade lemon cake, sponge cake, or Angel Food Cake. If baking, incorporate fresh lemon zest and juice for authentic flavor.
2. Create the Lemon Syrup: Combine sugar, fresh lemon juice, and water, then heat until the sugar dissolves. Let the syrup cool before use.
3. Make the Mascarpone Filling: Whisk together mascarpone cheese, heavy whipping cream, powdered sugar, and lemon zest until smooth and creamy.
4. Prepare the Lemon Curd: In a double boiler, whisk egg yolks, sugar, lemon juice, and zest, cooking until the curd thickens. Stir in butter and cool before layering with the cake.
5. Assemble the Cake: Start layering the cake or soaked ladyfingers. Brush or dip layers with lemon syrup or a limoncello blend for extra flavor. Spread mascarpone filling on top and add a thin layer of lemon curd. Repeat layering until complete.
6. Chill for Flavors to Set: Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow flavors to meld and ensure a firmer texture.
7. Add Garnishes: Decorate before serving with whipped cream, white chocolate shavings, candied lemon slices, or lemon zest for visual appeal.
8. Serve and Enjoy: Slice the cake and serve as a refreshing citrus dessert perfect for any occasion.