2/3 cup fresh-squeezed orange juice
½ cup Lemoncello (lemon-flavoured liqueur)
400g packet savoiardi biscuits (lady finger biscuits)
Sliced fresh strawberries and fresh passionfruit pulp, to decorate
LEMON MASCARPONE CREAM
300ml tub thickened cream
2 tablespoons icing sugar mixture
1 teaspoon vanilla extract
250g tub mascarpone
1 cup lemon curd
To make lemon mascarpone cream, beat cream, sugar and vanilla in a small bowl of an electric mixer until soft peaks form. Whisk mascarpone and curd in a large bowl until smooth. Fold whipped cream into mascarpone mixture.
Spread ¼ cup of the mascarpone cream into a 25cm x 38cm rectangle down the centre of a large serving plate.
You will need 36 biscuits, reserve remaining for another use. Combine juice and liqueur in a shallow dish. One at a time, dip 12 of the biscuits into liqueur mixture, turning to coat evenly. (Take care not to over-soak.) Arrange side-by-side down the length of the cream on the plate.
Spoon one-third the remaining cream mixture over the biscuits, spreading evenly with a spatula. Repeat layering with remaining biscuits, liqueur mixture and cream mixture. Cover. Refrigerate overnight.
To serve, decorate with strawberries. Drizzle with passionfruit.