Sunday, August 31, 2008

Raspberry Lemon Tiramisu

I’m very proud of this one because it’s the first recipe that I thought up from scratch myself. When in Italy I purchased a bottle of limoncello and I’ve been thinking of ways to use it (other than the obvious aperitif). So here it is – lemon raspberry tirsmisu.

Serves 10-12

40 savoiardi biscuits

Juice of three lemons made up to 200 ml with water

3 tbsp caster sugar

50 ml limoncello
  • Warm the juice and water together with the sugar until it dissolves
  • Add the limoncello
  • Leave to cool
200 ml cream
20 ml limoncello
500 g mascarpone

4 tbsp caster sugar

Zest of 3 lemons

4 egg yolks
  • Whip the cream
  • Add 20 ml limoncello
  • Whip until firm again
  • In a clean bowl mash the mascarpone and lemon zest together
  • Beat in the sugar and then the egg yolks
  • Fold in the previously whipped cream
600 g raspberries

I used a 7 by 7 inch square pan with a removable base.
Dip ½ the savoiardi biscuits in the cooled lemon syrup and line the bottom of the dish. Spoon over ½ the raspberries and top with ½ the mascarpone mix. Repeat the layers finishing with a mascarpone layer. Cover with cling film and refrigerate overnight to let the flavours meld together.

Serve with some fresh fruit salad.

1 comment:

Rachel@fairycakeheaven said...

oooooooooo Kate yum yum yum yum yum this looks divine, if there's raspberries I'm there!