Here’s a coffee-free version of this Italian dessert classic, courtesy of Donna Hay and her new cookbook Too Easy.
I do adore a tiramisu, and this coffee-free homage to the Italian classic is super simple, lightened with the tangy lemon, velvety mascarpone and a little kick of limoncello. That’s la dolce vita!
LIMONCELLO TIRAMISU RECIPE
Serves 4
- To make the limoncello syrup, place the water, lemon juice and caster sugar in a small saucepan over medium heat and stir until the sugar dissolves. Simmer for 4 minutes or until the syrup slightly reduces. Refrigerate until cold. Add the limoncello and stir to combine.
- To make the mascarpone lemon curd cream, place the mascarpone, cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. Add the lemon curd and swirl through the cream.
- To assemble, dip half the biscuits into the limoncello syrup for about 3 seconds and divide between serving plates. Top with half the mascarpone lemon curd cream, then repeat the layer with remaining biscuits and cream. Dust with icing sugar to serve.
Note: To make this without the limoncello, simply replace with lemon juice and add an extra 2 tablespoons of sugar to the syrup.
Too Easy by Donna Hay, $50, published by Fourth Estate.
More sugary treats
Sweet ideas to make at home.
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