Zest and juice of 1 lemon
2 tbsp. caster sugar
100ml limoncello
325g jar lemon curd aka lemon butter
250g cream cheese
250g mascarpone
24 Savoiardi sponge fingers
Lemon syrup
100g caster sugar
Zest of 1 lemon, 100ml water and peeled into fine strips
In a bowl, combine limoncello, lemon zest, juice, caster sugar and stir to combine, helping the sugar melt into the acidic lemon juice.
In another bowl, use hand beaters to combine lemon curd and cream cheese until smooth and mixed well. Beat mascarpone into mixture.
Line a freezer proof metal 1 litre loaf tin with cling film, leaving excess cling film hanging over the sides so you can wrap it over the top later.
Dip 8 sponger fingers very briefly into the limoncello mix so it soaked on each side and place at the bottom of the loaf tin. Repeat until you have created a biscuit base.
On top of this spoon over half the cream mixture and smooth the top with a spatula.
Create another layer of limoncello soaked biscuits on top of this and repeat with second half of cream mixture on top.
Fold cling film over the top to protect your limoncello dessert and pop into the freezer for at least 5 hours until it is completely set.
Before you want to serve make the syrup by melting the sugar into the water with the lemon peel on a low heat. Stir until sugar is fully dissolved and syrup thickens.
Remove limoncello dessert from freezer and place in the fridge for about 20 minutes to soften up before serving. Decant by turning upside down on a plate and peeling off the cling film. Cut into slices and drizzle with lemon syrup to serve.
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