Prep time: 35 min
Chilling time: 8 hours minimum

Ingredients

For the simple syrup:

¼ cup fresh squeezed and strained lemon juice
½ cup granulated sugar
2 Tbsp filtered water

For the mascarpone cream:

125g quality white chocolate, roughly chopped
3 large egg yolks
¼ cup + 2 Tbsp granulated sugar
pinch of salt
¾ cup whipping cream
1 cup (8oz) mascarpone cheese, softened
zest of 1 lemon

For the base:

24 ladyfinger cookies
1–2 ounces white chocolate, finely grated

Method

Prepare the lemon simple syrup: In a small saucepan, add the lemon juice, sugar and water. Heat the mixture over medium–low, stirring until the sugar is fully dissolved. Remove from the heat and pour the mixture into a shallow, heat-proof bowl to cool slightly. Set aside.

Melt the chocolate and pasteurize the egg yolks: In a small double boiler over medium heat, add the chopped white chocolate and stir until melted and smooth. Carefully remove from heat and set aside to cool slightly.

In another double boiler over medium heat, add the egg yolks, ¼ cup of the sugar and pinch of salt. Stir together then whisk fairly continuously until the mixture reaches 160°F (about 10 minutes). Carefully remove from the double boiler and transfer the mixture to a medium sized bowl, whisking a few times to help the mixture cool slightly.

Prepare the mascarpone cream: Using a handheld mixer, beat the egg yolk mixture until pale yellow, creamy and increased in volume. Set aside. To a large bowl, add the whipping cream and the remaining 2 Tbsp of sugar and beat until stiff peaks form. Fold in the softened mascarpone, melted white chocolate and lemon zest until evenly distributed. Fold the mascarpone cream mixture into the egg yolk mixture until evenly incorporated.

Assemble & chill: Working with half of the ladyfingers, dip both sides of each in the lemon simple syrup (one second per side), then arrange in a single layer, rounded side up, in the bottom of a non-reactive square baking dish (break some in half to fill in gaps, but expect some space between each finger).  

Scoop out half of the mascarpone cream and spread it evenly over the ladyfinger layer. Next, add another layer of dipped ladyfingers, then spread the remaining mascarpone cream on top. Top with finely grated white chocolate (a fine microplane grater works well here).

Cover and chill in the fridge for a minimum of 8 hours, but ideally overnight or up to 18 hours before serving. Slice and serve chilled.