RECIPE | Limoncello Tiramisu

For the lemon curd

3 lemons – grated zest and juice

125g /4oz caster sugar

1tbsp cornflour – diluted with a little water

2 egg yolks

55g /2oz butter – chilled and cubed

For the lemon cream

250g Mascarpone

250ml fresh cream

Lemon curd (above recipe)

Juice of 1 lemon

80 ml Limoncello

24 Savoiardi biscuits

Lemon curd

1. Bring lemon juice, zest and sugar to the boil, stirring over a low heat.

2. Add cornflour and cook for 3 minutes, stirring continuously with a wooden spoon.

3. Whisk in egg yolks and cook for a further 2 minutes.

4. Remove from heat and whisk in butter.

5. Leave to cool completely.

Lemon cream

6. Mix mascarpone and cream together with a hand mixer until light and fluffy.  

7. Add the cool lemon curd, folding it in gently, in 3 parts until smooth.

Assembly

8. Mix lemon juice with Limoncello. 

9. Put 12 of the Savoiardi on the bottom of a square or rectangular dish and sprinkle with half of the lemon juice – limoncello . (or you can roll savoiardi in it before placing them in dish)

10. Put half the lemon cream mixture on top of Savoiardi.

11. Follow with another layer of Savoiardi and sprinkle them with leftover lemon juice – limoncello and cover with remaining lemon cream .

12. Put in fridge for at least 1 hour.

Garnish

13. Decorate with sugar-coated lemon zest made by dissolving 55g /2 oz granulated sugar with 4 tbsp water.

14. Add rind of 1 lemon cut into strips and simmer gently for 4 – 5 minutes.

15. Remove with a slotted spoon and roll in 1 heaped tablespoon granulated sugar.

Alternatively you can assemble it in a 20cm spring-form cake tin, but leave it overnight in fridge so that is well set. Decorate it with strawberries or as you please