Having been gifted a bottle of Limoncello direct from Sorrento, the quest began to find a recipe with which to do it justice.
I know we could have just drunk it, on it’s own, or mixed with lemonade to make it ‘longer’ and less mouth puckeringly lemony, but I really wanted to include it as flavouring in a zesty dessert.

A friend of mine suggested the Limoncello tiramisu from this great blog – Italian Food Forever.
A tiramisu which doesn’t contain coffee, but does contain a cupful of limoncello and a whole jar of lemon curd. Lemony in the extreme!

* I crumbled a couple of shop bought meringues on top a’la Nigella’s white tiramisu in her book ‘How to Eat’

* I used just over 2 packets of ladies finger biscuits, because I made a huge dish of tiramisu. I find it’s always better to buy extra biscuits just in case, there’s nothing worse than having to spread the biscuits around stingily because you don’t have enough.

* I was left with maybe a cupful of the limoncello lemon syrup. Either use slightly less of each syrup ingredient, or – cooks treat- pour the leftover syrup into a mug and dip leftover sponge fingers into it 😀 I know, naughty, naughty!!

* it chills beautifully overnight.

Great recipe ‘Italian Food Forever‘. Thankyou.