Limoncello Tiramisu

Serves 1
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Directions

  1. 1Zest the lemon first and set the zest aside for garnishing later.
  2. 2Zest the lemon first and set the zest aside for garnishing later.
  3. 3Zest the lemon first and set the zest aside for garnishing later.
  4. 4Add ¼ cup sugar and ¼ cup water to a small saucepan.
  5. 5Add ¼ cup sugar and ¼ cup water to a small saucepan.
  6. 6Add ¼ cup sugar and ¼ cup water to a small saucepan.
  7. 7Heat over a medium temperature, stirring occasionally until the sugar has fully dissolved.
  8. 8Heat over a medium temperature, stirring occasionally until the sugar has fully dissolved.
  9. 9Heat over a medium temperature, stirring occasionally until the sugar has fully dissolved.
  10. 10Pour into a bowl and stir through the limoncello and lemon juice.
  11. 11Pour into a bowl and stir through the limoncello and lemon juice.
  12. 12Pour into a bowl and stir through the limoncello and lemon juice.
  13. 13Set aside to cool.
  14. 14Set aside to cool.
  15. 15Set aside to cool.
  16. 16Whip the cream in a bowl to soft peaks.
  17. 17Whip the cream in a bowl to soft peaks.
  18. 18Whip the cream in a bowl to soft peaks.
  19. 19In a separate bowl beat the mascarpone with the remaining sugar and a pinch of salt until smooth and fluffy.
  20. 20In a separate bowl beat the mascarpone with the remaining sugar and a pinch of salt until smooth and fluffy.
  21. 21In a separate bowl beat the mascarpone with the remaining sugar and a pinch of salt until smooth and fluffy.
  22. 22Add one third of the whipped cream to the mascarpone and fold gently with a spatula.
  23. 23Add one third of the whipped cream to the mascarpone and fold gently with a spatula.
  24. 24Add one third of the whipped cream to the mascarpone and fold gently with a spatula.
  25. 25Add the remaining cream and fold again until just combined.
  26. 26Add the remaining cream and fold again until just combined.
  27. 27Add the remaining cream and fold again until just combined.
  28. 28Spoon the lemon curd into the cream mixture and lightly fold so you get a marbled effect.
  29. 29Spoon the lemon curd into the cream mixture and lightly fold so you get a marbled effect.
  30. 30Spoon the lemon curd into the cream mixture and lightly fold so you get a marbled effect.
  31. 31Dip 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.
  32. 32Dip 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.
  33. 33Dip 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.
  34. 34Spoon over one third of the cream and spread evenly.
  35. 35Spoon over one third of the cream and spread evenly.
  36. 36Spoon over one third of the cream and spread evenly.
  37. 37Add another layer of dipped sponge fingers and another layer of cream.
  38. 38Add another layer of dipped sponge fingers and another layer of cream.
  39. 39Add another layer of dipped sponge fingers and another layer of cream.
  40. 40Repeat one more time so you have three layers of each.
  41. 41Repeat one more time so you have three layers of each.
  42. 42Repeat one more time so you have three layers of each.
  43. 43Grate white chocolate over the top and sprinkle with the reserved lemon zest.
  44. 44Grate white chocolate over the top and sprinkle with the reserved lemon zest.
  45. 45Grate white chocolate over the top and sprinkle with the reserved lemon zest.
  46. 46Loosely cover with plastic wrap and refrigerate for at least three hours so the layers can soften and meld together.
  47. 47Loosely cover with plastic wrap and refrigerate for at least three hours so the layers can soften and meld together.
  48. 48Loosely 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
  • 1 lemon zest and juice
  • 1 lemon zest and juice
  • 0.25 cup white sugar
  • 0.25 cup white sugar
  • 0.25 cup white sugar
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 0.5 cup limoncello
  • 0.5 cup limoncello
  • 0.5 cup limoncello
  • 500 g mascarpone
  • 500 g mascarpone
  • 500 g mascarpone
  • 2 Tbsp white sugar
  • 2 Tbsp white sugar
  • 2 Tbsp white sugar
  • 0.5 cup lemon curd
  • 0.5 cup lemon curd
  • 0.5 cup lemon curd
  • 200 g sponge fingers
  • 200 g sponge fingers
  • 200 g sponge fingers
  • 44 g white chocolate, small bar
  • 44 g white chocolate, small bar
  • 44 g white chocolate, small bar
  • 500 ml cream
  • 500 ml cream
  • 500 ml cream
  • 1 pinch salt
  • 1 pinch salt
  • 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.