- 3 large egg yolks
- 1/2 cup sugar
- 2 Tbsp limoncello lemon liqueur
- 3/4 cup heavy cream
- 1/4 cup mascarpone cheese
- 1 Tbsp vanilla paste
- 1 lemon , zested
- 2 large egg whites , room temperature
- 1/4 tsp fresh lemon juice
- 1/4 cup sugar
Line a lightly oiled 5″x9″ loaf pan with plastic wrap, leaving a 2″ overhang on all sides.
In a large bowl, use a whisk to combine egg yolks, sugar, and limoncello. Set over a pot of simmering water and whisk constantly until mixture is thick and pale and registers 170° on an instant-read thermometer, about 8 minutes. Transfer to a shallow pan, place plastic wrap on mixture surface to prevent skin from forming. Refrigerate egg mixture until cool.
Meanwhile, in the bowl of a stand mixer fitted with a whip attachment, add cream and whip until stiff peaks form. Fold in mascarpone, vanilla, lemon zest, and juice and beat until well combined. Transfer cream to a large bowl, cover and set aside in refrigerator until ready to use.
In the bowl of a stand mixer fitted with a clean whip attachment, add egg whites and whip until frothy. Add lemon juice, increase speed and whip until medium peaks form. Add sugar and increase speed to high and whip until stiff peaks form.
Whisk 1/3 of whites into yolk mixture to lighten and fold in remaining whites and them cream-mascarpone mixture, gently but thoroughly.
Transfer mixture into prepared mold, cover with plastic wrap overhang and freeze until firm, about 2 hours.