Limoncello Tiramisu

Directions

  1. 1Zest the lemon first and set the zest aside for garnishing later.
  2. 2Add ¼ cup sugar and ¼ cup water to a small saucepan.
  3. 3Heat over a medium temperature, stirring occasionally until the sugar has fully dissolved.
  4. 4Pour into a bowl and stir through the limoncello and lemon juice.
  5. 5Set aside to cool.
  6. 6Whip the cream in a bowl to soft peaks.
  7. 7In a separate bowl beat the mascarpone with the remaining sugar and a pinch of salt until smooth and fluffy.
  8. 8Add one third of the whipped cream to the mascarpone and fold gently with a spatula.
  9. 9Add the remaining cream and fold again until just combined.
  10. 10Spoon the lemon curd into the cream mixture and lightly fold so you get a marbled effect.
  11. 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.
  12. 12Spoon over one third of the cream and spread evenly.
  13. 13Add another layer of dipped sponge fingers and another layer of cream.
  14. 14Repeat one more time so you have three layers of each.
  15. 15Grate white chocolate over the top and sprinkle with the reserved lemon zest.
  16. 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.