Lemon Tiramisu with Limoncello
Gino switches up an Italian classic with a lemon twist! Perfect for the non-coffee lovers out there.
4 medium eggs, separated100g caster sugar500g mascarpone cheese, drained zest and juice of 2 unwaxed lemons, plus extra lemon zest to decorate4 tablespoons limoncello (lemon liqueur) 12 Savoiardi biscuits (sponge fingers)
Put the egg whites in a large bowl and add half the sugar. Whisk with an electric whisk until they form stiff peaks.
Place the egg yolks in a large bowl and add the remaining sugar. Whisk for about 3 minutes or until thick and pale. Add the mascarpone and whisk to combine. Stir in the lemon zest. Using a flexible spatula or metal spoon, gently fold the egg whites into the mascarpone mixture. Set aside.
Pour 100ml cold water into a non- metallic dish and stir in the lemon juice and limoncello. Set aside.
Take 6 dessert glasses, about 8cm diameter and 8cm high. Spoon 2 tablespoons of the mascarpone mixture into each glass and spread to cover the bottom.
Dip a biscuit in the lemon water for no more than 2 seconds, cut the biscuit in half across and lay both halves, sugared-side up, on top of the mascarpone. Repeat for the remaining glasses.
Spread 2 further tablespoons of the mascarpone mixture over the biscuits, then cover with another layer of the remaining biscuits dipped in the lemon water and halved as previously. Top with a final layer of the mascarpone mixture. Cover with cling film and chill for about 5 hours or until set.
To serve, remove the cling film and grate over a little lemon zest.