Limoncello tiramisu with ladyfingers

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This limoncello tiramisu is a sunny twist on the classic, with mascarpone cream, lemon and delicate savoiardi biscuits. It is light on the palate, bright in flavour and ideal when you want an elegant make-ahead dessert.

Serves: 6 people

Ingredients

• Eggs – 4
• Caster sugar – 100 g
• Mascarpone – 500 g
• Lemon zest – 2 lemons
• Lemon juice – 3 tbsp
• Limoncello – 4 tbsp
• Savoiardi biscuits – 12
• Cold water – 100 ml

Method

Whisk the egg whites with half of the sugar until stiff peaks form.
In a second bowl, whisk the yolks with the remaining sugar until pale and thick, then beat in the mascarpone and lemon zest.
Fold the whipped egg whites gently through the mascarpone mixture so it stays airy.
Mix the cold water with the lemon juice and limoncello. Dip the ladyfingers briefly so they soften without turning mushy.
Layer the biscuits with the cream in glasses or a dish.
Chill for several hours and finish with extra lemon zest before serving.