Limoncello Tiramisu

When life gives you lemons, how about you make our limoncello tiramisu?

2 hours cook

Serves 8

Hugh Woodward

Ingredients

Boozy biscuits:

300mlwater

150gcaster sugar

1 lemon's zest and juice

100mllimoncello

2 packetslady finger biscuits

Mascarpone:

5 eggs, divided into yolk and whites

100gcaster sugar

500gmascarpone

1 lemonzested

Other stuff:

50gwhite chocolate

1 lemon, cut into segments

Full of delicious boozy limoncello ladies fingers, zesty mascarpone and layers of lemon curd, this is going to be the zingiest yet most indulgent dessert recipe of the season. It's sweet. It's acidic. It's about as summery as it comes. Grab a spoon, tuck in and enjoy!

Method

Heat the water, sugar and lemon zest together until the sugar dissolves. Set it aside to allow the lemon to infuse, then add the lemon juice and limoncello. Set aside until completely cool.

Whisk the egg yolks and sugar together until light and fluffy, then beat in the mascarpone until completely combined. In a separate bowl, whisk up the egg whites until they form stiff peaks, then gently fold this mixture into the egg yolk mixture. Grate in the zest of one lemon.

Put a third of the mascarpone mixture in the bottom of a tall slim baking dish. Top with a third of the lemon curd. Then, one at a time, soak the biscuits and add a layer of them. Repeat, finishing with a layer of lemon curd. Decorate with any leftover mascarpone piped on top and a grating of white chocolate and a few lemon segments.