How to make
Put the mascarpone in a bowl, add 3 tbsp. limoncello (lemon liqueur) and 2 tbsp. sifted powdered sugar. Beat with a mixer until smooth.
Flavor with grated lemon peel.
Mix 3 tbsp. limoncello with 3 tbsp. water. Lightly pour the syrup over the ladyfingers.
Fill a pastry piping bag with the mascarpone cream. Pipe out small roses along the length of the ladyfingers.
Cover with another ladyfinger to make a sandwich and pipe out roses again.
Sprinkle the ladyfinger eclairs with grated lemon peel!
Note: the eclairs prepared in this way are eaten immediately, Ladyfingers soften very quickly, once syrup is poured on them!
