This Julie Le Clerc recipe is an absolute WINNER. I have been hankering to try this for a while, but as most recipes for tiramisu serve many I needed to wait until I had plenty of people around to make sure there wouldn't be too much in the way of leftovers! I have found this an excellent strategy for cooking/baking yummy things - share it with others (so I am not tempted to eat the whole lot!!!). So with my mascarpone freshly made I was ready to get stuck into this recipe. I used some NZ limoncello from Lemon Z, which was a top award winner at the International Wine and Spirit competition in London last year. It is a really lovely drop I must say! I have also made limoncello myself in the past, it is very easy to make and just gorgeous as a refreshing summer drink with lime syrup and soda water!
So, with all the right ingredients I knew this was likely to be a really yummy dessert. And it WAS! It was relatively easy to make too and an excellent make ahead dessert option. I made the recipe up at 1 1/2 times the quantities here, and it made 10 large portions (I served them individually in glasses).
Limoncello and Strawberry Tiramisu
1/4 cup caster sugar
2 punnets strawberries
1/2 cup Limoncello (lemon liqueur)
1/2 cup cold water
200g savoiardi biscuits (Italian sponge fingers)
1. Put eggs and sugar in a bowl and whisk until thick and creamy. Whisk in the mascarpone until smooth. Hull and dice half the strawberries.
2. Combine the Limoncello and water in a bowl. Dip the savoiardi biscuits one at a time in this liquid and arrange in the base of a serving dish (a lasagne dish works well). Cover with half the mascarpone mixture and the diced strawberries.
3. Repeat with another layer of dipped savoiardi. Top with a smooth layer of mascarpone mixture. Chill for 5-6 hours or, preferably, overnight.
4. Decorate with the remaining strawberries before serving.