Limoncello Tiramisu

Details

10-12 serves

1 hour 30 minutes

Notes

Transport your taste buds to Italy with this zesty Limoncello Tiramisu!

A refreshing twist on the Christmas classic, with layers of luscious Mascarpone cream, sweet lemon curd and tangy Limoncello covered ladyfingers.

The perfect balance of citrus and cream in every bite!

Note: Limoncello is a vibrant Italian liquor, with a refreshing burst of tangy lemon flavour. To make this recipe kid-friendly, simply replace the Limoncello with lemon juice.

Note: this recipe does require overnight refrigeration.

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Ingredients

400g	Savoiardi Lady Finger Biscuits
	dehydrated lemon slice to garnish
	lemon curd
360g	caster suagr
280g	unsalted butter
240ml	lemon juice
12	egg yolks
	mascarpone cream
500g	Mascarpone
300ml	thickened cream
100g	caster sugar
1 tbsp	vanilla extract
	limoncello syrup
400g	caster sugar
400ml	water
1/4 cup	Limoncello

Preparation

1	For lemon curd, combine sugar, butter, lemon juice and egg yolks in a medium saucepan, whisk until smooth.
2	Cook over low heat, stirring continuously, until thickened.
3	Strain the curd through a fine sieve and refrigerate overnight to set.
4	For syrup, place sugar and water into a small saucepan, bring to the boil then simmer until the sugar dissolves. Add Limoncello and set aside to cool slightly.
5	Cut the biscuits in half diagonally with a serrated knife (or keep biscuits whole if using a rectangular glass bowl).
6	For the Mascarpone cream, whisk all ingredients in a stand mixer until stiff peaks form.
7	To assemble, dip biscuits briefly into the Limoncello syrup and place into the base of a 20cm diameter deep glass bowl (or rectangular glass bowl).
8	Add a third of the Mascarpone cream and spread evenly with a spatula.
9	Add a third of the lemon curd and spread evenly with a spatula.
10	Add another layer of Limoncello syrup dipped biscuits, followed by another third of the Mascarpone cream and lemon curd, spread evenly with a spatula.
11	Add a final layer of Limoncello syrup dipped biscuits.
12	Cover and refrigerate the tiramisu overnight, as well as the remaining Mascarpone cream and curd.
13	To serve, add the remaining mascarpone cream in a large swirl and drizzle over the remaining curd.
14	Garnish with a dehydrated lemon slice.