Easy Limoncello Tiramisù (without eggs) Recipe

 

Spotting Limoncello in the Italian isle at Lidl next to packs of Italian sponge cakes (they don't stock sponge fingers) inspired me to make this easy and delicious Limoncello Tiramisù recipe, I thought this would make a great dish to serve to family at Christmas and a trial run wouldn't go amiss.

Many You Tube videos later - I had learnt that instead of fresh eggs, lemon curd can be used, that in the syrup lemon peel should be added, and that on day one your tiramisu is good, the next day it's better but by day three it's amazing and on day four your tiramisu is the best ever. So making this ahead for a festive lunch is a plan.

The syrup needs to cool before using and may be best made the day before..

Ingredients - enough for a large pyrex rectangular dish, enough for six to eight portions as pic above

half pint double cream
tub mascarpone
half a jar of lemon curd
2 x 75gm sugar
3 or 4 lemons depending on size
just over half a pack of sponge (lady) fingers (savoiardi)
Limoncello around 100ml

Make the syrup, put half a pint of water in a pan, zest two lemons into the water, peel one thinly and add the peel, then squeeze the lemons and add juice (put a lemon in a microwave for thirty/forty seconds and you'll get more juice) simmer the liquid for ten minutes or so and leave to cool or overnight. Strain and add some Limoncello, add enough that you can taste it. Put some in a shallow dish ready for the sponge fingers to be dipped in, maybe two seconds per side.

Whisk the cream until just stiff.

Mix mascarpone and lemon curd and about 30ml Limoncello and remaining 75gm sugar until smooth, then gently fold in the cream.

Then assemble a layer of sponge, layer of cream mixture, sponge, cream mixture. Cover with cling film and chill in the fridge, not you, the tirimiso, at least overnight...

Enjoy..