Limoncel lo Tiramisu
By: Raquel Neofit
The buzz of the limoncello and creaminess of the mascarpone in this dessert is delightful. You’ll find candied lemon slices in good grocers and delis.
Ingredients
2 eggs, separated
50g sugar
250g mascarpone cheese
Juice & zest 1 lemon
50mL water
4 tbsp limoncello
10 savoiardi biscuits
4 candied lemon slices
Method
Whisk egg whites and half of the sugar with an electric mixer until they form stiff peaks.
Place yolks in a large bowl with remaining sugar and whisk until thick and pale, around 2 mins. Add mascarpone and lemon zest and whisk to combine.
Gently fold in the egg whites and set aside.
Place 50mL water, lemon juice and limoncello into a low-sided bowl and mix to combine.
To assemble, place 2 spoons of mascarpone into a tall glass, dip 2 biscuits into the limoncello mix and place on top of the mascarpone — you will need to break the biscuits to fi t your glasses. Repeat twice and top with mascarpone.
Cover with plastic wrap and refrigerate for 3 hours.
Top with candied lemon slices and lemon zest just before serving.
Tip: You can make this dessert a day or two in advance.
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Raquel Neofit
Freelance writer & editor for the food, beauty, travel & horticulture industries.
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