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Strawberry Limoncello Tiramisu
2 punnets strawberries or 10 green or yellow kiwifruit 300-350g sponge cake Limoncello Mousse 3 tsp gelatine 3 tbsp warm water 1⁄2 cup boiling water 1 cup caster sugar 1/3 cup lemon juice 1⁄2 cup limoncello or water 400g mascarpone finely grated zest of 1 lemon Lemon Syrup 3⁄4 cup sugar 3⁄4 cup water 1⁄4 cup lemon juice 1⁄4 cup limoncello or water To garnish 2 tbsp chopped pistachios
© Annabel Langbein Media
Hull strawberries or peel kiwifruit. Slice thinly and set aside. Cut sponge cake into 3cm chunks.
To make Limoncello Mousse, sprinkle gelatine over warm water in a small bowl and stir until evenly combined, then add boiling water and stir until gelatine is fully dissolved. Place mixture in the bowl of an electric beater, add sugar and beat with whisk attachment on high speed until very foamy (about 5 minutes). Add the lemon juice and limoncello or orange juice and continue beating until fluffy and thick (about another 10 minutes). Beat in the mascarpone and lemon zest until fully incorporated. The mixture will collapse a little when you add the mascarpone but will still be very creamy.
To make Lemon Syrup, heat sugar and water, stirring until sugar dissolves. Remove from heat and add lemon juice and limoncello or orange juice. Tip into a large, shallow tray or baking dish.
Quickly dunk a third of the sponge pieces into Lemon Syrup to wet each side and arrange them in a single layer in the bottom of a 12 cup capacity glass serving bowl. Pour a third of the Limoncello Mousse over the top. Cover with half the strawberries or kiwifruit, then another layer of the dunked sponge pieces. Top with another third of the Limoncello Mousse, then the rest of the fruit and the last third of the dunked sponge. Pour any leftover Lemon Syrup over the sponge layer, then top with the remaining Limoncello Mousse.
Cover and chill for at least 1 hour or up to 48 hours. Garnish with chopped pistachios to serve.
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