Limoncello tiramisu is always an absolute crowd pleaser and a fresh alternative to classic coffee tiramisu. I love it for the festive season after a heavy meal. It really lightens things up with the lemon flavour, and is perfect for this time of the year when berries are in their prime. I do like to use mascarpone cream from Italy for this recipe as I find the Australian varieties have a tang that I find doesn’t work as well.

And yes, I am a big fan of limoncello liquor from the Amalfi Coast as it brings back sweet memories of my first time there on my honeymoon when I first tasted limoncello - it was a taste I just will never forget! In saying that, there are also some very lovely Australian ones out there too!

Watch me make it here

Download the recipe card here

Serves: 6-8 people

Preparation: 45 minutes with at least 6 hours resting time

INGREDIENTS

½ cup water

1 tablespoon icing sugar

Juice of one lemon

¼ cup limoncello liquor (or replace with lemon juice as a non-alcoholic substitute)

250g mascarpone cheese

2 eggs, separated

2 tablespoons caster sugar

1 tsp vanilla essence

Rind of 1 large lemon

20 small Saviorardi biscuits

Medium glass bowl or tray

Sliced strawberries or berries to serve, some fresh mint leaves are lovely too

METHOD

Step 1: Make the lemon syrup

Mix the water, sugar, lemon and limoncello liquor together in a shallow bowl. Put aside.

Step 2: Make the lemon mascarpone cream

In a clean bowl, beat the egg whites until soft peaks form (use a whisk or hand mixer), set aside.
Prepare the cream by mixing the cheese, egg yolks, sugar, vanilla and lemon rind in a medium bowl (again, you can use a whisk or hand mixer here).
With a spatula, gently fold the egg whites into the cream mixture until smooth and well combined then set aside.

Step 3: Prepare the limoncello tiramisu

Get your bowl or tray ready and make your first layer of biscuits by quickly dipping each biscuit in the lemon syrup and then placing in the bowl in a row. Coat with some of the lemon mascarpone cream mixture (not too much) and then repeat this process until all the biscuits are used. The number of layers here depends on the size of the bowl or tray that you use.
Place the final layer of lemon mascarpone on the top and cover with a plate or cling film.
Let it rest in the fridge for at least 6 hours or overnight.
Garnish with strawberries, mixed berries and even some chopped mint to serve.

Watch me make it here

Download the recipe card here