Limoncello Tiramisù

Tiramisù is a classic Italian dessert that we all know and love, but have you ever tried this version? We honestly all prefer it to a coffee tiramisù as it's so refreshing, so fragrant and not at all sickly. Now, this isn't a traditional tiramisù, as in Brazil, mascarpone is a very rare and expensive ingredient to come across, so we've substituted it for cream cheese instead, which worked just as well, so I guess this is a cheesecake tiramisù?

Anyway, we're sure you're going to love this recipe as much as we did, all those layers of lemon curd, zesty sponge fingers and cream cheese topped with fresh mint leaves, my mouth is watering... This dessert is definitely one of my all time favourites, so without further ado, let's get on with the recipe!

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the lemon curd

• 1x cup of lemon curd (click for the recipe)

For the sponge fingers

• 300g of sponge fingers (more or less depending on the size of your dish)

• 1/2 cup of limoncello (add extra if desired)

• juice of 3x large lemons

• 2x tbsp of caster sugar

For the cream cheese

• 800g of cream cheese

• 1x cup of sieved icing sugar

For the topping

• A small bunch of fresh mint leaves

• a drizzle of limoncello on each serving (optional)

METHOD

For the lemon curd

Make up your lemon curd and store it in the fridge while you prepare your cream cheese.

For the cream cheese

Add the cream cheese and sieved icing sugar to a freestanding mixer and mix together well until fully combined.

Set aside and prepare the sponge fingers.

For the sponge fingers

Combine all of the ingredients together except for the sponge fingers and add the mixture to a plate or dish.

Begin dipping your sponge fingers into the liquid and allow them to soak it up on both sides (but not to the point where they're soggy).

Now begin assembling them in your dish, covering the entirety of the bottom.

Remove the lemon curd from the fridge and spread 1/2 a cup of it over your layer of sponge fingers, ensuring they're all evenly coated.

Now add half of the cream cheese mixture on top of that and spread it out evenly over the whole thing.

Now add all of the remaining sponge fingers on top of that and repeat the whole process again.

Allow it to set in the fridge for at least 8 hours but preferably overnight.

Remove from the fridge, serve with the fresh mint leaves and more limoncello if desired and enjoy!