This recipe from Cathy from La tasting room is her take on tiramisu. Completely different to the classic one flavoured with coffee and dark chocolate this is lighter and fresher but equally delicious.
INGREDIENTS serves 8
500g mascarpone
5 eggs
Boudoir biscuits (or you can use trifle sponges)
2 lemons
350g sugar (250g for the lemon syrup, 100g with the egg yolks)
20cl Limoncello
Fresh raspberries – 250g
METHOD:
Firstly prepare your lemon syrup for soaking the boudoir biscuits or trifle sponges. Put 250g caster sugar into a saucepan then add 50cl of water and the finely pared rind of a lemon. Bring to the boil, simmer for a few minutes then turn off the heat. When it’s cold, stir in 20cl of Limoncello.
Separate your eggs.
Put 100g caster sugar in a bowl or mixer with the egg yolks and beat until pale and creamy.
Add the mascarpone and beat until smooth
Beat the egg whites until firm then fold them into the mascarpone mixture along with the finely grated rind of a lemon.
Take your presentation bowl and spread a thin layer of the mascarpone mixture on the bottom. Then add a layer of boudoir biscuits that you have dipped into the syrup.
Spread a thick layer of the mascarpone mixture on the top, pop on some fresh raspberries and then some finely grated lemon rind.
Repeat. You should have enough for 3 layers of soaked sponge each time covering with raspberries and lemond rind. Finish with a layer of the marscapone, arrange fresh raspberries on the top and sprinkle over a little finely grated lemon rind.
Serve with a shot of limoncello.
Bon appetit!
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