Lisa's Limoncello Dolcini

I came up with this recipe through quite a bit of trial and error in an effort to reproduce the Limoncello mousse dolcini dessert from the Olive Garden menu.  Through my efforts, I was able to develop my Lemon Mousse Filling for crepes or as a pancake topping.  But once I was able to get all the flavors balanced correctly, this is a dessert that compliments Italian dishes well, such as my Lively Lasagna Sunday Dinner or even my Healthy Butternut Squash & Spinach Lasagna dish, if you want to follow it up and indulge with a more decadent treat! It's light and sweet, tangy flavor follow the spicy, robust flavors deliciously.  Because you have to whisk this recipe continuously, it is advised to familiarize yourself with the entire recipe steps before starting as well as the first mixture step has to *refrigerate overnight.  

Ingredients- makes 4 servings:

1/2 cup of truvia sugar (or preferred sugar)

Pic 1

3 whole eggs
3 egg yolks
zest of 1 lemon
1/2 cup lemon juice
2 sticks of butter, pre-cut into 1/2 tbsp cubes, keep refrigerated
2 cups whipped cream
1/3 cup Limoncello liqueur 
10 Vanilla Wafer cookies, crushed
Toppings (optional):
White chocolate chips or white chocolate shavings
lemon zest
sugar lemon candy (fruit slices candy)

1. Fill a pot with a few inches of water and bring to a rolling boil.
2. In a metal bowl, or metal-bottom skillet, whisk the eggs, egg yolks, sugar, and lemon juice.
3. Once the contents are completely whisked, place the bowl or skillet over the pot with the boiling water (double boiler alternative, see Pic 1 above.)
4. Continue whisking contents over the heat quickly and continuously, ensuring the eggs do not cook into scrambled pieces.  The mixture should change from liquid, to frothy to a cream over approximately 5-10 minutes of constant whisking.  
5. Once you have a semi-thick cream, remove from heat.
6. Add in 4-5 butter chunks and mix until butter is completely melted.  Repeat this until all butter is melted into the mixture.
7. Add half of the lemon zest to the
   mixture.
8. Pass this mixture through a fine mesh strainer to remove any pieces of egg that may
   
   have cooked.
9. Cover mixture with plastic wrap and refrigerate overnight.
10. Take the crushed wafer cookies and place at the bottom of your serving bowls, or glasses (I like to serve these in champagne saucer/ coupe glass, but a martini glass or sundae cup would work well also.)
11. This step is based on your preference of thickness vs. creaminess vs. the taste of the Limoncello and can be adjusted: Start with about a cup of your mixture, add in 1/2 cup of whipped cream and about 1 oz of the Limoncello liqueur.  Mix together well, until a mousse consistency is formed.  Taste and add in more of the mixture if you want it thicker, more whipped cream if you want it creamier and more of the liqueur if you want a stronger lemon taste.
12. Once the Limoncello Mousse is the desired taste and consistency, spoon the mousse into the glasses over the crushed cookie wafers.
13. Top the mousse with the rest of the whipped cream.
14. Garnish with lemon zest, white chocolate chips, white chocolate shavings, and a lemon sugar candy as desired.
    

*Tip: Although I have made this the same day allowing the mixture to refrigerate for about 4 hours, it doesn't "set up" as well as when I made it the night before serving.  It still tastes great but the consistency is slightly off.