Ingredients
The following ingredients have 4 Servings
- 3/4 cup (185ml) limoncello
- 1/2 cup (110g) caster sugar
- Finely grated zest and juice of 2 lemons
- 250g strawberries, sliced
- 300ml thickened cream
- 1/4 cup (30g) pure icing sugar, sifted
- 250g mascarpone
- 250g good-quality lemon curd
- 200g savoiardi (sponge fingers)
- 50g white chocolate, shaved
Instruction
- Place the limoncello, caster sugar, lemon juice and 1/2 cup (125ml) water in a saucepan over low heat, stirring until the sugar dissolves. Remove from heat and set aside to cool. Transfer 1/4 cup (60ml) limoncello mixture to a bowl with the strawberries and toss to coat. Set aside.
- Whisk cream and icing sugar with electric beaters until stiff peaks form. Combine the mascarpone and 200g lemon curd in a bowl, then fold in the cream mixture. Chill until ready to serve. Working with 1 glass at a time, dip 2 savoiardi in the cooled limoncello mixture one at a time for about 10 seconds so that the sponge ngers soak up some of the liquid but do not disintegrate.
- Arrange in the base of a serving glass, then top with 2 tbs lemon cream mixture and a dollop of remaining lemon curd.
- Repeat layers, nishing with cream mixture. Top with strawberries, lemon zest and white chocolate. Chill in the fridge until ready to serve.
