Lemon-Misu

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A light and refreshing take on tiramisu to end you meal. Best made the day before so it has time to soak up all the flavours.

Servings 8

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Ingredients

 

• ▢ 4 eggs - separated
• ▢ ¼ cup white sugar
• ▢ 500 grams mascarpone - room temperature
• ▢ 100 mls limoncello
• ▢ 1 cup lemon curd
• ▢ 24 savoiardi biscuits
• ▢ whipping cream
• ▢ 1 lemon - zest and juice

Instructions

 

• In a clean, dry bowl, beat the eggwhites till they form stiff peaks.
• In another bowl, beat the yolks and sugar until the sugar has dissolved (about 3-4 minutes). Add the mascarpone, 1 tablespoon lemon juice, 1 teaspoon zest and beat until smooth.
• Gently fold the whites through the mascarpone mixture. Set aside.
• In a shallow dish, combine the limoncello with 200ml water.
• Have your serving dish (20cm square) or glasses ready. Gently dip a biscuit in the limoncello mixture for a couple of seconds each side and place in the dish. Once you have done one layer, spread a layer of mascarpone mixture and a thin layer of lemon curd. Repeat for 2 layers for a serving dish and 3-4 for glasses.
• Top with a thin layer of whipped cream and some lemon zested over

Tips and Variations

To make this alcohol free, use a lemon cordial (like bickfords) instead of the limoncello.