Ingredients:

24 ladyfingers

8 fluid Ozs (1/2 pint) whipping cream 

8 Oz container mascarpone cheese

1/2 cup of powdered sugar 

Zest from 1/2 a lemon

Shredded Coconut to taste

For the syrup:

1 cup water

A shot-glass of limoncello

2 tablespoons sugar 

For the top:

Fresh berries to taste

Directions:

Mix the water with the limoncello and sugar, making sure sugar is fully melted.

Set aside.

Whip the cream with the powdered sugar until stiff.

Add the mascarpone and lemon zest and continue whipping until incorporated.

Place the prepared cream in a pastry bag with a star-shaped tip.

Pipe a generous strip of filling on a ladyfinger.

Pair with a plain ladyfinger to form a bun-like shape.

Quickly dip filled pastry in the syrup you prepared previously. 

Gently roll in the shredded coconut to coat all sides.

Place pastry logs in a paper cupcake liner, preferably large-sized ones. 

Decorate the length of each log with additional piped cream. 

Top each finished log with fresh berries.

Refrigerate at least two hours before serving.

Makes 12 pastries.

TIPS:

Make sure the cream and mascarpone are very cold for best whipping results.

You can use berries to match the theme of the party. For example, I made these for a July 4th celebration so I used red and blue colored berries.

These pastries are so quick and easy to make that you can choose to use them during winter months as well. Instead of fresh berries, you can use dried fruit or chocolate according to the holidays, like: dried apricots for thanksgiving; red and green cherries for Christmas; heart-shaped candies/chocolate for Valentine’s Day. Use your imagination, get creative and have fun!