Limoncello Tiramisu
Serves 1
Directions
- 1Zest the lemon first and set the zest aside for garnishing later.
- 2Add ¼ cup sugar and ¼ cup water to a small saucepan.
- 3Heat over a medium temperature, stirring occasionally until the sugar has fully dissolved.
- 4Pour into a bowl and stir through the limoncello and lemon juice.
- 5Set aside to cool.
- 6Whip the cream in a bowl to soft peaks.
- 7In a separate bowl beat the mascarpone with the remaining sugar and a pinch of salt until smooth and fluffy.
- 8Add one third of the whipped cream to the mascarpone and fold gently with a spatula.
- 9Add the remaining cream and fold again until just combined.
- 10Spoon the lemon curd into the cream mixture and lightly fold so you get a marbled effect.
- 11Dip the sponge fingers one at a time into the limoncello syrup and arrange them in a single layer in your chosen dish or large bowl.
- 12Spoon over one third of the cream and spread evenly.
- 13Add another layer of dipped sponge fingers and another layer of cream.
- 14Repeat one more time so you have three layers of each.
- 15Grate white chocolate over the top and sprinkle with the reserved lemon zest.
- 16Loosely cover with plastic wrap and refrigerate for at least three hours so the layers can soften and meld together.
Ingredients
- 1 lemon zest and juice
- 0.25 cup white sugar
- 0.25 cup water
- 0.5 cup limoncello
- 500 g mascarpone
- 2 Tbsp white sugar
- 0.5 cup lemon curd
- 200 g sponge fingers
- 44 g white chocolate, small bar
- 500 ml cream
- 1 pinch salt
Equipment
small saucepanbowlspatulachosen dish or large bowlplastic wrap
Tips
- Do not over mix the lemon curd into the cream mixture to maintain a marbled effect.
- Refrigerate for at least three hours so the layers can soften and meld together.
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