Orders placed after 12pm on Friday 22nd December will not be dispatched until 5th January 2023
- 1 Cup Limoncello
- 1 Cup Water
- ½ Cup Sugar
- ¾ Cup Lemon Juice
- 40 Savoiardi Biscuits (Italian Sponge Biscuits)
- 1 ½ Cups (350mls) Heavy Cream
- ½ Cup Pure Icing Sugar Sifted
- 450gms Mascarpone Cheese (Room temperature)
- 1 jar (approx 300gms) Lemon Curd, divided
- Remaining Lemon Curd
- Lightly Toasted flaked Almonds (Toast Almond Flakes in a non-stick pan)
In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium to high heat, then reduce the heat to low and cook stirring often until the sugar has completed dissolved. Pour in a shallow bowl to cool.
In a separate bowl, beat the heavy cream with icing sugar.
In another separate bowl beat the mascarpone with ¾ of the jar of lemon curd, until smooth, reserving the rest of the curd for the garnish.
Fold the Cream mixture into the mascarpone mixture until blended.
Quickly dip the Savoiardi biscuits into the syrup and lay them side by side in a 13x9 inch casserole dish. If necessary, cut the biscuits to fill in the gaps.
Once you have one layer of dipped Savoiardi biscuits, spoon over the mascarpone mixture.
Make another layer of dipped Savoiardi biscuits on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.
Use a knife to smooth the top of the cream, and garnish with toasted almonds.
Mix remaining lemon curd with a spoon and drizzle it across the top of the tiramisu.
Refrigerate for at least 6 hours, or overnight.
Serves 10 – 12