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Limoncello Tiramisu

Limoncello Tiramisu

Serves 6

½ cup Limoncello
½ cup water
¼ cup sugar
Juice of 3 lemons
250g Zany Zeus mascarpone
¾ of a jar of Darlington's lemon curd
¼ cup icing sugar
¾ cup of cream, lightly whipped
200g lady fingers
2 Tbsp Fresh As freeze dried raspberries , crushed

Put limoncello, water, sugar and lemon juice into a small pan. Stir until sugar is dissolved on a medium heat and set aside to cool.

In a separate bowl place mascarpone and lemon curd and beat until smooth. Mix icing sugar through cream and fold through mascarpone mixture until blended.

Pour limoncello syrup into a shallow dish and dip each ladyfinger into the syrup. Place ladyfingers side by side in a single layer in a small dish. Spoon over half the mascarpone mixture on top of the ladyfingers and then repeat another layer. Sprinkle raspberries on top to garnish.

Chill for at least 4 hours, but preferably overnight.


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