Matcha Limoncello Tiramisu
A twist on the Italian classic, this tiramisu has lighter flavours than the original making it an ideal summer dessert.
How long will it take?
30 minutes
What’s the serving size?
Serves 8
What do I need?
- 3 eggs, separated
- 50 g caster sugar
- Zest of 1 lemon, finely grated
- 1 tsp vanilla extract
- 500 g mascarpone
- 250 g sponge finger biscuits
- 120 mL limoncello (or other lemon liqueur)
- 225 mL cooled matcha tea
- Matcha tea, for dusting
- Cherries or raspberries, for garnish
How do I make it?
- Whisk egg yolk in a large bowl with caster sugar, lemon zest and vanilla. Add mascarpone and mix until smooth.
- In a separate bowl, whisk egg whites to stiff peaks then fold them through the mascarpone mixture, half at a time.
- Combine limoncello and cooled matcha tea in a shallow bowl. Quickly dip sponge finger biscuits one at a time into the limoncello mixture so that they still retain their shape. Arrange a single layer of dipped biscuits in a serving dish and spoon over half the mascarpone mixture. Repeat with the remaining ingredients so that you have two layers of biscuits and mascarpone. Smooth the top of the mascarpone with a knife. Cover and refrigerate overnight.
- To serve, dust with matcha and garnish with cherries or raspberries.
TOP TIPS
- You will need a 2-litre capacity serving dish for this recipe.
- For best results refrigerate overnight to allow the flavours to develop and the biscuits to soften.
