Whip the cream until stiff peaks form, then add to the cream cheese or mascarpone, along with about 2 tablespoons of limoncello and the powdered sugar. Fold together until evenly combined.

Mix limoncello and milk at a ratio to your liking (mine was about 1/3 limoncello 2/3 milk) and place in a bowl. Start by making about 4 oz (1/2 cup). Don’t make too much as you can keep refilling the bowl as you go.

Dip the lady finger biscuits into the liquid fairly quickly (the warm milk helps absorb into the biscuit more easily).

Place onto a serving plate or bowl, about the size you want to make the dessert.

Place some of the cream mixture onto the biscuits and spread over, evenly.

Repeat, making two more layers with more biscuits and cream, but place them in the opposite direction of the last layer, cutting them if necessary; however, do not put a broken end to the outside of the dessert, it won’t look very nice. (If you run out of liquid, mix more limoncello and warm milk.)

Finish with a layer of cream mixture.

Refrigerate for at least 8 hours to let the fingers get completely soft, I usually make this the day before it’s needed. Sprinkle with some grated lemon peel if desired.