Limoncello Semifreddo

Ingredients:
Soaking Syrup:
1/2 Cup Sugar
1/3 Cup Limoncello
1/3 Cup Lemon Juice
Zest From 1 Lemon
Cream Mixture:
1 (325 Gram) Jar Lemon Curd
1 (250 Gram) Package Cream Cheese, At Room Temperature
1 (250 Gram) Package Mascarpone Cheese, At Room Temperature
24 Lady Finger Cookis (Savoiardi)
Lemon Syrup For Serving:
1/2 Cup Sugar
1/2 Cup Water
Zest From 1 Lemon
1/4 Cup Limoncello
Sweetened Whipped Cream:
1 Cup Heavy Whipping Cream
1/3 Cup Powdered Sugar
For Serving:
Zest From 1 Lemon

Directions:
For the soaking syrup, combine the sugar, limoncello, lemon juice, and lemon zest in a small saucepan and bring to a boil over medium heat.
Cook for 5 minutes, then place the syrup in a bowl and refrigerate until needed.
While the syrup is cooling, place the lemon curd, cream cheese, and mascarpone cheese in a bowl, and beat with an electric mixer until smooth.
Line a 1-pound loaf pan (8 x 4 inches) with plastic wrap, allowing it to overhang the edges.
Once the syrup has cooled, dip each of the lady fingers into the mixture, and line the base of the pan, trimming the cookies as needed to fit.
Spoon half the cream mixture over the lady fingers, then repeat, finishing with a third layer of lady fingers.
Wrap well with plastic wrap and foil, and freeze for a minimum of 6 hours or up to 3 days.
To prepare the syrup for serving, place the sugar, water, zest, and limoncello into a small saucepan and bring to a boil.
Reduce to a simmer, and continue to cook until thickened, about 5 minutes.
Set the syrup aside until needed.
Just before serving, beat the whipping cream with an electric hand mixer until soft peaks form, then beat in the powdered sugar.
Remove the semifreddo from the freezer 30 minutes before serving.
Cut the cake into 6 slices and spoon a dollop of the whipped cream on each.
Drizzle each slice with some of the lemon syrup, then sprinkle with some of the lemon zest.
Serve immediately.