35 mins plus chilling
Not Too Tricky
serves 10
About the recipe
A beautiful twist on the zingy Italian favourite, this limoncello tiramisù is a delicious pud that's perfect for a dinner party dessert. Watch Gennaro Contaldo whip it up in the video below!
Ingredients
400g caster sugar
3 unwaxed lemons
4 large free-range eggs
500g mascarpone cheese
4 tablespoons limoncello, plus extra for drizzling
200g sponge fingers
4 sprigs of fresh mint
Method
- Place 250g of sugar and 250ml of water into a small pan, then place over a medium-high heat.
- Using a speed-peeler, peel the zest of 2 lemons into strips, finely slice into matchsticks, then add to the pan and squeeze in the juice. Simmer gently for 10 to 12 minutes, or until you have a light syrup consistency.
- Remove from the heat and allow to cool, carefully transferring the lemon peel to a plate.
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Whisk the egg yolks with 150g of sugar until pale and fluffy, then add the mascarpone and whisk again until smooth and creamy.
- Finely grate in the zest from the remaining lemon, pour in the limoncello, then stir through.
- Whisk the egg whites with a pinch of sea salt until they form stiff peaks, then gently fold through the yolk mixture keeping as much air in as possible.
- To assemble the tiramisu, spread a third of the cream over the base of a 18cm x 24cm dish. Dipping the fingers in the lemon syrup as you go, layer half the sponge fingers into the dish in a single layer. Drizzle generously with limoncello, to taste, and repeat once more, finishing with a layer cream on top.
- Place in the fridge to chill for at least 4 hours, preferably overnight, then scatter over the reserved candied lemon peel, and pick over the mint leaves.
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