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.
the top of each parfait with a spoonful of berries and a sprig of basil.