Serves
6 to 8 people
Italy
For the dipping syrup:
350 ml water
2 tbsp caster sugar
200 ml Limoncello
4 tbsp lemon juice
For the Tiramisu:
5 egg yolks
5 tbsp caster sugar
3 tbsp Limoncello
3 tbsp lemon juice
400 g Mascarpone
3 tbsp lemon curd
Grated zest of 1 un-waxed lemon
4 egg whites, chilled
3 tbsp whipped cream
About 26 boudoir biscuits or savoiardi or sponge fingers
Grated lemon zest to garnish
In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved.
Remove from the heat and stir in the Limoncello and the lemon juice.
Pour the syrup into a shallow bowl and set aside to cool.
In a large bowl, beat the egg yolks with a whisk until pale yellow and fluffy, gradually adding all the caster sugar as you beat. Stir in the Limoncello and the lemon juice.
Stir the mascarpone with a fork to soften it as much as possible and then gently stir the mascarpone into the egg yolk mixture until smooth.
In a separate clean bow, beat the egg whites until stiff, and then fold carefully into the mascarpone cream. Then do the same with the whipped cream.
Dip some of the boudoir biscuits in the syrup, just enough to cover the bottom of a pretty glass dish.
Cover with a layer of the mascarpone cream. Repeat with another layer of soaked biscuits and then more mascarpone cream.
Continue until the dish is filled with a final layer of mascarpone cream. Chill for at least 5 hours, preferably overnight, before serving with a final sprinkling of grated lemon zest.