Sounds delish... G'luck finding it... Please post it when you do. In the meantime, I found this online:
[color:"blue"]Mousse di Limoncello[/color]
Light-as-Air Limoncello Mousse
Limoncello, a bracing lemon liqueur from the Amalfi Coast, lends a summery note to some of Campania's favorite desserts.
Serves 4
Ingredients for the Limoncello mousse:
4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
1/4 cup Limoncello
1 cup whipping cream
To layer:
1/4 cup sugar
1/4 cup Limoncello
8 ladyfingers
1 cup fresh summer berries (strawberries, raspberries, blueberries, and blackberries)
DIRECTIONS
Make the Limoncello mousse: Beat the egg yolks, 1/4 cup of the sugar, and the salt in a large stainless steel bowl over a pot of simmering water. Whisk in the Limoncello. Beat vigorously for 5 minutes, or until the mixture is thick and triples in volume; it should mound slightly when dropped from the whisk. Cool to room temperature by setting the bowl over a larger bowl filled with ice, whisking constantly.
In an electric mixer, beat the cream until soft peaks form; beat in the remaining 1/4 cup of sugar and fold into the cooled Limoncello mixture.
To layer:
Combine 1 cup of water, the sugar, and the Limoncello in a small pot and bring to a boil; stir until the sugar dissolves. Pour into a shallow dish and cool to room temperature.
Dip the ladyfingers in the Limoncello mixture until just soft. Break the ladyfingers in half and set aside.
Spoon a little of the Limoncello mousse into each of 4 wine glasses. Top with 2 ladyfinger halves, more of the Limoncello mousse, 2 ladyfinger halves, and the remaining Limoncello mousse. Refrigerate, covered, for 1 to 24 hours. When you are ready to serve, garnish the top with the berries.
