Limoncello Mascarpone Mousse with Almond Biscotti Crumble

Preheat oven to 350°F (175°C). Toast the slivered almonds on a baking sheet for 5-7 minutes, or until lightly golden. Let cool.

In a large bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form. Set aside.

In a separate bowl, whisk together the softened mascarpone cheese, sugar, limoncello, and lemon zest until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture until just combined. Be careful not to overmix.

Roughly crush the almond biscotti into a crumble. You can use a food processor for this or place them in a zip-top bag and crush them with a rolling pin.

To assemble the mousse, divide the mascarpone mixture among four serving glasses or bowls.

Top each serving with the biscotti crumble and toasted almonds.

Refrigerate for at least 30 minutes before serving to allow the mousse to set.