Limoncello Tiramisu - Recipe by Angelo Coassin
Ingredients
250 g ladyfingers or Savoiardi biscuits
Lemon slices, to decorate
Limoncello dip:
70 g caster (superfine) sugar
Zest of 1 lemon
20mL limoncello
Tiramisu cream:
500 g mascarpone
50 g icing sugar
200mL double (heavy) cream, cold
Zest and juice of 1 lemon
10mL limoncello
Method
Begin by making the limoncello dip. In a small saucepan over a low–medium heat, combine the sugar, 400mL water and lemon zest. Mix everything together and bring to the boil, then take off the heat and pour into a shallow bowl. Leave to cool completely, then pour in the limoncello. Set aside.
To make the mascarpone cream, combine the mascarpone and icing sugar in a large bowl and mix with a hand mixer for 1 minute. Still mixing, pour in the double cream a little at a time, the lemon zest and juice and the limoncello. Keep mixing for another 90 seconds until a smooth cream forms. Set aside.
To assemble the tiramisu, dip the ladyfingers into the limoncello dip for a couple of seconds on each side, then arrange half of these soaked biscuits in the base of a shallow 20 × 30 cm dish. Spread half of your tiramisu cream on top and repeat this layering until the ingredients are all used up.
Let your limoncello tiramisu rest in the refrigerator for a couple of hours – or, even better, overnight – and decorate with some lemon slices on top to serve. Buon appetito!
