Limoncello Tiramsu

If you are looking for a change from the trifle at family parties or if like me you are not keen on coffee then this Limoncello version of the classic dessert is a winner - and there is never very much left at the end of the meal!

Ingredients:
4tbs of Limoncello (or lemon juice for a non alcoholic version)
4tbs of Water
1 lemon peeled and segmented
2tbs granulated sugar
1 packet of boudiour biscuits
250ml double cream (whipped to soft peak stage)
250g marscapone
5tbs lemon curd
1tbs Icing sugar
1 sachet of vanilla paste (or 1 scraped pod)
150ml of double cream (whipped to soft peak)
Couple of hard amaretti biscuits - crushed


Heat the limoncello/Lemon juice with the water and sugar and bring to a simmer for 2 minutes. Remove from the heat and pour over the lemon segments and allow to cool

Mix the 250ml whipped cream, mascapone, vanilla, lemon curd and icing sugar until blended smoothly.

Drain the lemon segments reserving the syrup. Roll the biscuits in the syrup and place in the bottom of the serving dish - pour over a little of the remaining syrup.

Pour the mascapone mix over the top of the biscuits and smooth out evenly. Place in the fridge for an hour

Place the lemon segments and remaining syrup back into the pan and bring to a simmer. Reduce the liquid by half over a low heat and leave to cool

Whisk up the 150ml double cream and pipe round the edge of the bowl, Pour the cooled lemon mix into the centre. Sprinkle the amaretti biscuits over the top.