For the Limoncello Cream:

• 1 3/4 cups + 2 tablespoons whole milk

• 1 3/4 cups + 2 tablespoons limoncello liqueur

• 1/2 cup heavy cream

• 1 1/2 cups granulated sugar

• 3/4 cup corn starch

• 1 teaspoon vanilla extract

• 10 egg yolks

• peel of one lemon, cut into one long piece

For the Cake:

• about 24 tea biscuits or Graham Crackers

• whole milk for dipping

• lemons and mint leaves for decorating