*remove mascarpone from the fridge 30 minutes before using.
In a small pot heat the water, peel and sugar, heat on medium heat until sugar has dissolved, then simmer on low medium heat for approximately 3 - 5 minutes. Remove from heat and let cool, then stir in the juice or limoncello.
In a large bowl beat the mascarpone, icing sugar (sifted), zest and cream, until very thick.
PUTTING IT TOGETHER
Cut some of the lady fingers to fit the height of a 7 1/2 - 8 inch springform pan. Place the cut fingers touching around the pan, place lady fingers cut and or whole to fit the bottom of the pan as a base. (Remaining lady fingers are for the 2nd layer).
Brush a little of the syrup lightly (very lightly) over the lady fingers that are around the pan, then spoon half of the syrup on the cut lady finger base.
Spread half the filling over the base then top with another layer of lady fingers drizzle the remaining syrup on top, then spread the remaining filling on top of the 2nd layer of lady fingers (or use a pastry tip and decorate the top with the filling). Cover with plastic and refrigerate for at least 3 - 4 hours or better over night. Enjoy!