Preparation Steps

• In a large bowl, whip the heavy cream until stiff peaks form.
• In another bowl, mix the mascarpone, powdered sugar, vanilla extract, and lemon curd until smooth.
• Gently fold the whipped cream into the mascarpone mixture until fully combined and light.
• In a shallow dish, combine the cooled coffee with rum or orange liqueur if using.
• Dip each ladyfinger briefly into the coffee mixture, ensuring they are moistened but not soggy.
• Arrange a layer of soaked ladyfingers in the bottom of a 9x5-inch serving dish.
• Spread half of the lemon mascarpone mixture over the ladyfingers.
• Repeat with another layer of dipped ladyfingers and remaining mascarpone mixture.
• Sprinkle lemon zest evenly over the top.
• Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
• Before serving, dust generously with powdered sugar.