Savoiardi - 40
Eggs - 5 pcs
Lemon - 5 pcs
Sugar - 1 cup
Limoncello - 1, 5 cups
Water - 1 cup
Mascarpone - 450 g
Divide the egg whites and yolks on. Rub the lemon about 2 to get 2 tablespoons of zest. Squeeze the juice from the lemons (about 3/4 cup).
Remove the yolks from the water bath, whisk together 1/4 cup sugar and 1/2 cup limoncello until smooth. Put this mixture in a water bath and continuing to whisk, keep about 5 minutes. When the mixture thickens, remove from heat. Cool.
Rest of limoncello, lemon juice whole glass of water and 1/2 cup sugar in a saucepan pour. Bring to a boil, stirring until completely dissolved, simmer for about 5 minutes. Completely cool syrup.
Mix the zest with mascarpone, whisk until smooth. Squirrels, beat the rest of the sugar (1/4 cup) to stable peaks.
One-third of the mixture to the yolks, add the mascarpone and pereshayte. Then add 2-3 sets and the rest of the mixture. Gently insert the whites and stir the whole mixture.
Pour the syrup into a bowl and dip each cookie in it. Put Savoiardi in syrup 1 layer on the bottom of the dish.
Half the mascarpone mixture limoncello, lay on top of cookies, biscuits close the rest of the syrup and repeat with the mascarpone.
Close the dish with cling film and refrigerate overnight.