Serves 4 / Difficulty – medium / Prep time 20 mins & 5 hours setting time in fridge
A delicious light version of tiramisù created by Gino D’Campo in his television show filmed inVernazza, Cinque Terre. Very easy to make, and you can prepare them up to 12 hours ahead so a fantastic dinner party desert you can just whip out of the fridge and impress your guests.
Ingredients
Eggs, medium, separated – 4
Caster sugar – 100g
Mascarpone cheese – 500g
Unwaxed lemons, Zest and juice – 2
Limoncello – 4 tbsp
Savoiardi biscuits (sponge fingers) – 12
Method
Put the egg whites in a large bowl and add half the sugar. Whisk with an electric whisk until they form stiff peaks.
Place the egg yolks in a large bowl and add the remaining sugar. Whisk for about 3 minutes or until thick and pale. Add the mascarpone and whisk to combine. Stir in the lemon zest. Using a flexible spatula or metal spoon, gently fold the egg whites into the mascarpone mixture. Set aside.
Pour 100ml cold water into a non- metallic dish and stir in the lemon juice and limoncello. Set aside.
Take 4-6 dessert glasses depending on how large you want the desserts, about 8cm diameter and 8cm high. Spoon 2 tablespoons of the mascarpone mixture into each glass and spread to cover the bottom.
Dip a biscuit in the lemon water for no more than 2 seconds, cut the biscuit in half across and lay both halves, sugared-side up, on top of the mascarpone. Repeat for the remaining glasses.
Spread 2 further tablespoons of the mascarpone mixture over the biscuits, then cover with another layer of the remaining biscuits dipped in the lemon water and halved as previously. Top with a final layer of the mascarpone mixture. Cover with cling film and chill for about 5 hours or until set.
To serve, remove the cling film and grate over a little lemon zest.
