Cooking with Jane: Limoncello Tiramisu

This has to be the dessert of the summer (when the sunshine returns!), if you love tiramisu then you will really love this easy limoncello version, great for a summer’s evening in the garden.
What you need: feeds 8 or 4 with leftovers
  • 100g caster sugar
  • Zest and juice of 2 lemons
  • And separately the zest and juice of 1 lemon
  • 100ml limoncello liqueur
  • 500g mascarpone cheese
  • 600ml double cream
  • 3 tablespoons of icing sugar
  • 50g lemon curd
  • 200g sponge fingers ( I used the Savioardi vanilla and chocolate version available from Waitrose but the plain ones work just as well)
To decorate: NOTE making the candied lemons is optional you can buy them if you wish already candied or leave off and just make the drizzle.
  • 2 large lemons
  • 200g caster sugar
For the drizzle:
  • 2 tablespoons limoncello
  • 50g lemon curd
You will also need either a large mixing bowl and electric mixer or a freestanding mixer, a saucepan, a baking tray or large dinner plate, baking parchment or greaseproof and a dish to serve in (20 x 30cm.
How to make:
1. In a small saucepan heat the sugar, zest and juice of 2 of the lemons and 50ml water. (Photo 1). Cook over a low heat until the sugar is melted then bring up to a boil and reduce for 2-3 minutes (Photo 2) until thickened, stir in 50ml of the limoncello, pour into a shallow dish and leave to one side to cool. (Photo 3).
2. In a large bowl whisk the mascarpone until smooth. Whisk in the double cream, icing sugar, half of the lemon curd and remaining 50ml of limoncello until the mixture is thick and creamy and holds its shape (Photo 4). Gently stir in using a metal spoon the remaining lemon zest and 1 tablespoon of lemon juice. (Photo 5).
3. One by one, lightly soak half of the sponge fingers in the lemony sugar mixture you had left to cool and lay across the bottom of a 20x30cm dish (Photo 6). Spoon over half of the limoncello cream. (Photo 7). Repeat with the remaining sponge fingers and cream. (Photo 8 & 9). Leave to set in the fridge for at least 3 hours or overnight.
4. For the decoration: (optional) slice the 2 lemons as thinly as possible and remove any seeds. Bring a large pan of water to the boil and add the lemon slices. Boil for 1 minute then remove the slices and place into a bowl of ice water. (Photo 10).
5. (Optional) In the saucepan add the sugar and 200ml water. Simmer over a low heat until all the sugar has dissolved then turn the heat up and add the lemon slices. (Photo 11). Simmer gently over a very low heat for 1 hour until lemons are translucent. Line a baking tray or large plate with baking paper and place the cooked lemon slices on top in a single layers and leave to cool. (Photo 13).
6. Make the drizzle: In a small bowl stir 2 tablespoons of limoncello into the remaining lemon curd. (Photo 12).
7. When ready to serve, decorate the top of the tiramisu with the slices of the candied lemons, and drizzle over the lemon curd/limoncello mix, you can always add a few fresh leaves of mint if you have them. Enjoy! (Photo 14 & 15).
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.