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.