James Tanner has a great treat in store for us - a zesty twist on a classic Italian pud, lemon tiramisu
Ingredients
- 4 tbsp lemoncello liquor or lemon juice
- 4 tbsp water
- 1 lemon, segmented
- 2 tbsp caster sugar
- 10 ladies fingers biscuits
- 250 ml8¾ fl oz whipping cream, half whipped
- 250 ml8¾ fl oz mascarpone
- 5 tbsp lemon curd
- 1 tbsp icing sugar
- 1 scraped vanilla pod or a few drops of vanilla extract
- 150 ml5¼ fl oz extra whipping cream, fully whipped in a piping bag
- 2 amaretti biscuits
- Optional fresh mint leaves, to garnish
Method: How to make Lemon tiramisu
Heat the lemoncello or lemon juice, water and caster sugar and bring to a simmer. Cook for two minutes, then pour onto the lemon segments and set aside to cool.
Put the finger biscuits in a bowl and pour over the cooled lemon syrup, reserving the segments for later. Roll the biscuits in the syrup and then arrange in the base of four serving glasses.
Next, take the cream and whisk with the mascarpone, lemon curd, icing sugar and vanilla. Pour this mix over the soaked biscuits and divide them between the serving glasses.
Chill and set in fridge for around two hours.
To serve:
take the extra whipped cream and pipe around the top of the glasses. Lay pieces of poached lemon segments on top and crumble over some crushed amaretti biscuits. Garnish with fresh mint.
