So, you will need:
Two tubs of mascapone cream cheese
One packet of dessert sponges
75 ml of Limoncella spirit. If you can get Limoncella cream, so much the better.
Firstly grate the rind of the lemons on to a side plate, this will be your garnish for later. Cut them into two equal halves and juice them, making sure you filter all the flesh and pips. Take the dessert sponges and split them in two, straight through the middle with a serrated knife. Place them in the bottom of a white bowl. Gently heat the lemon juice, with half a cup of water and two tablespoons of sugar. Then pour it over the sponges, soaking them up nicely. Empty two tubs of mascapone into a separate mixing bowl and mix in the Limoncella with a fork until the two have bonded and your cheese is a pale lemon yellow colour.
Slowly spoon the cheese over the top of the sponges until they are completely covered and smooth the surface with the back of a spoon. Sprinkle the grated lemon rind on top for garnish. You can also add soft fruit as a centerpiece.
Allow to set in a fridge for an hour and serve.