Tiramisu literally means ‘pick me up’ and nothing quite does that like the sweet, tangy taste of Italy. This Windstar recipe is the flavour of sun-drenched sojourns on the Riviera, but with only a handful of ingredients, it’ll round of a Sunday roast at home well too.
240g whipping cream
450g mascarpone cheese
320g lemon curd
The freshly-squeezed juice of about 10 lemons
icing sugar, for dusting
1) Whisk the whipping cream and 150g sugar until it reaches soft peaks. Set aside.
2) Put the mascarpone cheese into a medium bowl and beat with a wooden spoon until smooth. Stir in the lemon curd. Fold in the sweetened whipped cream. Set aside and keep chilled.
3) Mix the lemon juice and the remaining sugar in a small pot over a medium heat. Heat just until sugar is melted. Remove from heat, and stir in limoncello. Let cool.
4) Soak ladyfingers in cooled limoncello mixture for a couple of seconds, rotating to coat all sides. (Do not oversoak, or else your ladyfingers will dissolve, and your tiramisu will be too wet). Place ladyfingers side by side on the bottom of an 8- by 8-inch dish.
5) Put half the lemon cream mixture on top of the ladyfingers in dish. Smooth with a spatula or spoon.
6) Apply the second layer of limoncello-soaked ladyfingers and remaining cream. Sift a light dusting of powdered sugar over the top. Cover in plastic wrap and chill.
7) To serve, cut lemon tiramisu into squares (or simply spoon it out if it is too soft to cut) and serve on plates.