Lemon tiramisu
This zesty twist on tiramisu by Gennaro Contaldo is made with homemade limoncello and lemon syrup. You'll need to make the limoncello a week ahead, or you can buy a bottle.
Ingredients
For the limoncello
- 500ml/18fl oz vodka
- 3 lemons, rinds only (white pith removed)
- 300²µ/10½´Ç³ú caster sugar
For the lemon syrup
- 1 unwaxed lemon, juice and rind (white pith removed)
- 50²µ/1¾´Ç³ú caster sugar
For the lemon tiramisu
- 2 free-range eggs, yolks and whites separated
- 80g/3oz caster sugar
- 250g/9oz mascarpone
- 2 tbsp limoncello (see method above for homemade)
- 1 unwaxed lemon, zest only
- 200g/7oz savoiardi biscuits (sponge fingers)
Method
To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week.
After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week.
To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside.
To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest.
Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined.
Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone.
To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required.