TOTAL TIME: 3 hr 50 min
Prep: 30 min
Inactive Prep: 3 hr 15 min
Cook: 5 min
YIELD: 12 servings


  • 5 large eggs, separated
  • 1/2 cup sugar
  • 1 pound mascarpone cheese
  • 1 shot (1 1/2 ounces) limoncello
  • Zest of 1 lemon
  • Pinch of salt
  • 12 Italian ladyfinger cookies, quartered
  • Limoncello Simple Syrup, recipe follows
  • 8 ounces fresh berries
  • 12 sprigs fresh basil
  • 1 cup sugar
  • 1 tablespoon limoncello
recipe tools


Special equipment: a piping bag fitted with a large round tip and twelve 8-ounce parfait cups
To make the mousse, in a medium bowl, beat together the egg yolks and 1/4 cup of the sugar until light and creamy.

In a separate medium bowl, work the mascarpone with a wooden spoon until all lumps are eliminated. Add the yolk mixture, limoncello and lemon zest and stir to combine.

In a third medium bowl, combine the egg whites, salt and remaining 1/4 cup sugar and beat with an electric mixer until medium peaks form. Gently fold the egg whites into the mascarpone mixture in 3 additions. Transfer the mousse to a piping bag fitted with a large round tip.

To assemble, quickly dip 2 ladyfinger quarters into the Limoncello Simple Syrup, then put them in an 8-ounce parfait cup. Add a layer of mousse, followed by another 2 dipped ladyfinger quarters and a final layer of mousse. Continue with the remaining ladyfingers, syrup and mousse. Cover the parfait cups with plastic wrap and refrigerate for at least 3 hours.

Garnish the top of each parfait with a spoonful of berries and a sprig of basil.
In a 1-quart saucepan, combine the sugar and 1 1/2 cups water and stir to combine. Cook over medium-high heat until the mixture begins to bubble along the sides of the pot and the sugar is dissolved. Transfer to a bowl, add the limoncello and stir to combine. Set aside to cool.


Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.



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