Strawberry and Limoncello Tiramisu. Picture / Carolyn Robertson
Strawberry and Limoncello Tiramisu. Picture / Carolyn Robertson
* Serves 8
2 eggs 1/4 cup caster sugar 250g mascarpone 2 punnets strawberries 1/2 cup Limoncello (lemon liqueur) 1/2 cup cold water 200g savoiardi biscuits (Italian sponge fingers)
1. Put eggs and sugar in a bowl and whisk until thick and creamy. Whisk in the mascarpone until smooth. Hull and dice half the strawberries.
2.Combine the Limoncello and water in a bowl. Dip the savoiardi biscuits one at a time in this liquid and arrange in the base of a serving dish (a lasagne dish works well). Cover with half the mascarpone mixture and the diced strawberries.
3. Repeat with another layer of dipped savoiardi. Top with a smooth layer of mascarpone mixture. Chill for 5-6 hours or, preferably, overnight.
4. Decorate with the remaining strawberries before serving.
