Limoncello & raspberry tiramisu with cardamom & pistachio ladyfingers
A fruity alternative to classic tiramisu with a lemon twist
300g fresh raspberries
2 tbsp limoncello liqueur
50g caster sugar
Zest of 1 lemon
For the lemon syrup
75g caster sugar
Juice of ½ a lemon
2 tbsp limoncello
For the cream
150ml double cream
200g mascarpone cream
90g lemon curd
2 tbsp limoncello
For the ladyfingers
3 large free-range eggs, separated
70g caster sugar
40g strong plain flour
5g ground cardamom powder
Pistachios, roughly chopped
Icing sugar, for dusting
Pistachios, finely chopped
Make the ladyfingers first, see recipe below. Once they are cooked and cooling, you can start preparing the rest of the ingredients.
Put the raspberries into a bowl with the remaining ingredients and gently mix though. Lightly crush the raspberries with a fork. Set aside.
To make the lemon syrup, slowly dissolve the sugar in the water over a low heat. Once all the sugar has been dissolved, turn up the heat and bring to the boil. Boil for 2 minutes. Remove from the heat and add the lemon juice and limoncello.
Whip the cream to soft peaks. In a separate bowl, carefully stir the limoncello through the mascarpone. Be careful as the mascarpone will split if overbeaten. Fold through the whipped cream. Fold through the lemon curd carefully to give a ripple effect.
To assemble, dip all but 4 ladyfingers in the lemon syrup on both sides. Break in half and place into the bottom of your serving dishes. Spoon a layer of cream, followed by another layer of ladyfingers lightly dipped in the lemon syrup and some raspberries on top. Keep layering, finishing with the lemon cream mixture. Garnish with some chopped pistachios and chocolate shavings. Serve with a ladyfinger on the side. You will have some lemon syrup left over. Use up in fruit salad or drizzled over ice cream. It will keep in a sterilised jar in the fridge for about 3-4 weeks.
To make the ladyfingers
Preheat the oven to 200˚C/180˚ fan-assisted/gas mark 6. Line a baking tray with baking parchment.
Whisk the egg whites until they are foamy, gradually add the sugar a spoonful at a time until all gone.
In a separate bowl, beat the egg yolks until pale and fluffy. Fold through the meringue mixture.
Sift the flour, cornflour and ground cardamom together. Carefully fold into the meringue mixture, lightly whipping as you go until smooth.
Spoon into a piping bag fitted with a 1.5cm plain nozzle. Pipe into fingers, 5-6cm long, leaving spaces between each one.
Sprinkle over some pistachios and dust with icing sugar. Stand for 10 minutes. Bake for 7-10 minutes until pale golden. Remove from the oven and dust with icing sugar again.
Leave on the baking tray for a few minutes to firm up, then carefully lift them onto a wire rack to cool.
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