Everyone loves tiramisu. And here’s a stunning variation, limoncello and white chocolate. Of course the secret, as with any tiramisu, is to make it the day before.
Juice & zest of 3 lemons
3/4 cup limoncello
3/4 cup water
1 cup caster sugar
Mix these together in a shallow dish, dissolving sugar. You can vary the quantities of liquids to achieve desired booze effect. Set aside for dipping lady fingers later.
3 eggs, separated
2 tbspn sugar + 1/4 cup sugar
500 gms mascarpone
300 ml thickened cream
250 gms white chocolate (i.e. 1 block of Whitaker’s white chocolate)
Beat egg whites until they form soft peaks, and then gradually add the smaller measure of sugar, beating again until stiff peaks form.
In a separate large bowl beat together yolks and cup of sugar until pale. Add mascarpone and beat to mix. Fold in thickened cream, then egg whites. Add about half of grated white chocolate, and mix through.
Dip lady fingers, one by one, not allowing to soak, and create a layer in a serving bowl. Spoon mascarpone mix over top, and repeat. Sprinkle remaining grated white chocolate over top, and refrigerate. Overnight.
The result is pure deliciousness!