“Back when Mike was a student, he stumbled across a posh Italian café, where he ordered a beautiful tiramisù spiked with limoncello and it absolutely blew his mind. It was his first taste of limoncello, the zingy Italian favourite, but one he’s never forgotten. Months later he tried to find the café again, but sadly it had closed down. That deliciously tasty dessert is something he’s always wanted to recreate, but had no idea where to start, until now… ”
4 tablespoons limoncello , plus extra for drizzling
200 g sponge fingers
4 sprigs of fresh mint
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Place 250g of sugar and 250ml of water into a small pan, then place over a medium-high heat.
Using a speed-peeler, peel the zest of 2 lemons into strips, finely slice into matchsticks, then add to the pan and squeeze in the juice. Simmer gently for 10 to 12 minutes, or until you have a light syrup consistency.
Remove from the heat and allow to cool, carefully transferring the lemon peel to a plate.
Separate the eggs, placing the yolks in one bowl and the whites in another.
Whisk the egg yolks with 150g of sugar until pale and fluffy, then add the mascarpone and whisk again until smooth and creamy.
Finely grate in the zest from the remaining lemon, pour in the limoncello, then stir through.
Whisk the egg whites with a pinch of sea salt until they form stiff peaks, then gently fold through the yolk mixture keeping as much air in as possible.
To assemble the tiramisu, spread a third of the cream over the base of a 18cm x 24cm dish. Dipping the fingers in the lemon syrup as you go, layer half the sponge fingers into the dish in a single layer. Drizzle generously with limoncello, to taste, and repeat once more, finishing with a layer cream on top.
Place in the fridge to chill for at least 4 hours, preferably overnight, then scatter over the reserved candied lemon peel, and pick over the mint leaves.