Lemon Curd Tiramisu
Serves: 6 people
3/4 cup (185ml) limoncello
1/2 cup (110g) caster sugar
Finely grated zest and juice of 2 lemons
300ml thickened cream
1/2 cup (125ml) water
1/4 cup (30g) pure icing sugar, sifted
250g Yackandandah Lemon Curd
200g savoiardi (sponge fingers)
50g white chocolate, shaved
You will need 6 serving glasses
Place the limoncello, caster sugar, lemon juice and 1/2 cup (125ml) water in a saucepan over low heat, stirring until the sugar dissolves. Remove from heat and set aside to cool.
Whisk cream and icing sugar with electric beaters until stiff peaks form. Combine the mascarpone and 200g lemon curd in a bowl, then fold in the cream mixture. Chill until ready to serve.
Working with 1 glass at a time, dip 2 savoiardi in the cooled limoncello mixture one at a time for about 10 seconds so that the sponge fingers soak up some of the liquid but do not disintegrate. Place the 2 savoiardi in the base of a serving glass, top with 2 tablespoons of the lemon cream mixture. Place 2 tablespoon of lemon curd, then repeat savoiardi and lemon cream mixture layers.
Garnish with lemon zest and white chocolate.
Chill in the fridge until ready to serve.