Limoncello holds a host of memories for me. Now as someone reasonably well travelled, you’d expect me to mention sun traps in Amalfi, cafes in Venice, or maybe rooftops in Bologna.
No. I’m talking Italian restaurants. The flirty waiter in the Italian chain who heads over whilst you’re paying the bill to flirt, pour a shot and remind you, non verbally, to tip. Or the family run restaurant where the limoncello is their own, made in house that has a touch of graininess from undissolved sugar, that you don’t really mind because everything in the restaurant has been home made with love and care.
Being a huge citrus fan, I love the stuff. Drunk chilled as an aperitif or digestif (before or after dinner) as the Italians would, added to Prosecco for a citrus twist to your glass of fizz, or as a spritz in the summer, tart and refreshing with soda, mint and a lemon wheel.
It’s hard not to appreciate it’s sweet and sharp flavours, and so when I received this bottle of Limoncello Di Capri, I had to do it justice.
This particular limoncello is made with Sorrento Lemon peels which have P.G.I. status (Protected Geographical Indication). This means that they solely come from the Sorrento peninsula (the front of the ankle of the ‘boot’ of Italy) and it’s neighbour, the Island of Capri.
Flavour wise, it’s sharp and sweet, zesty with a hint of sherbet – meaning it’s hard to think of anything other than sherbet lemons!
When it comes to the recipe I chose, it was a no brainer. I love tiramisu, but as with many, too much late night caffeine can be a little dangerous, so if you are not acquainted, allow me to introduce lemon tiramisu. All the great bits of the original, but no caffeine – instead lots of delicious sharp lemon flavours with limoncello, lemon juice and lemon curd. For a little light sweetness, I’ve added raspberries. Not only do they look pretty, but their soft powdery berry flavour means that they and lemon are best buddies when it comes to flavour.
This dessert serves 4, but feel free to double or event triple it in size for larger versions.
Lemon and Raspberry Tiramisu with Di Capri Limoncello
Ingredients
- 100 grams Sponge fingers
- 250 grams Mascarpone
- 300 ml Double cream
- 3 tbsp Icing sugar
- 50 grams Lemon curd
- 60 grams Fresh raspberries
- 25 ml Limoncello Di Capri
For the syrup (to soak the lady fingers)
- 50 ml Limoncello Di Capri
- 50 ml Water
- 50 grams Caster sugar
- zest and juice of 2 lemons
For the decoration
- 2 tbsp Lemon curd
- 30 ml Limoncello Di Capri
- 60 grams Fresh raspberries
Instructions
To make the syrup
-
Put all the ingredients except for the limoncello into a saucepan. Turn on the heat and bring to the boil.
-
Boil for two minutes before turning off the heat and leaving to cool for 5-10 minutes.
-
Once cool, add the Limoncello.
To make the cream mixture
-
Put the mascarpone into the mixing bowl and beat until smooth. Add the cream and repeat the process.
-
Add the lemon curd and limoncello and stir until combined. Now you're ready to assemble!
To assemble
-
Soak the sponge fingers one by one in the syrup before placing in the dish to form a layer.
-
Once a layer is formed, scatter the raspberries on top, before covering with half the cream and mascarpone mixture.
-
Repeat and smooth over the top.
To decorate:
-
In a small bowl, mix the lemon curd with the limoncello. The limoncello will loosen the curd ready for drizzling over the top.
-
Top the tiramisu with raspberries in a pattern of your choosing, before drizzling with the lemon curd/limoncello mixture.
-
This then needs chilling for a minimum of 4 hours, but ideally at least overnight, if not for a couple of days. It just gets better with time!
-
Serve slices with a cup of coffee as a sweet treat, or as a dessert.