![Tiramisu with Limoncello and Strawberries](/on/demandware.static/-/Sites-LCNZ-Library/default/dw344fd2da/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000001336_ENG.png)
Ingredients
Method
Ingredients
For the tiramisu:
- 100g caster sugar
- 150ml water
- 15 lemon balm leaves (or 200ml of lemon balm syrup)
- 200g Savoiardi sponge finger biscuits
- 500g mascarpone
- 50ml Limoncello
- 3 egg yolks
- 80g caster sugar
- 3 egg whites
For the topping:
- 12 assorted fruit-flavoured
- boiled sweets (optional)
- 300g strawberries, chopped
- A few lemon balm leaves, chopped
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Method
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1To make the tiramisu:
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2Bring the water to a boil and add the sugar and lemon balm. Boil for 2 minutes, allow to cool and strain the syrup through a conical sieve.
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3Place half of the sponge finger biscuits into the base of the roaster and pour over half of the syrup. Set aside to allow the syrup to be absorbed.
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4Mix the mascarpone with the Limoncello.
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5Beat the egg yolks and the sugar with a hand whisk or in a food processor until light and airy. Combine this with the mascarpone mixture.
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6Beat the egg whites until stiff and fold them into the mixture.
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7Pour half the mascarpone mixture over the biscuits.
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8Add a second layer of biscuits, pour over the remaining syrup and cover with the remaining mascarpone mixture.
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9Place in the refrigerator to set for about 4 hours.
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10To make the topping: If using, coarsely crush the boiled sweets in a pestle and mortar.
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11Decorate the tiramisu with the strawberries, lemon balm leaves and the (optional) crushed sweets just before serving.