Limoncello tiramisu

Method

• step 1

  Separate the eggs into two large bowls. Put half of the sugar in with the yolks. Use electric beaters to whip on medium speed for 3-4 mins until doubled in volume and mousse-like. Beat in the mascarpone, half the lemon zest and cream for 2 mins or until it holds its shape.

• step 2

  Clean the beaters and pour the remaining sugar into the egg whites. Whisk for 4-5 mins until smooth and glossy, and it holds its shape when you tilt the bowl. Fold the meringue through the mascarpone mixture until combined. Put in the fridge.

• step 3

  Mix the prosecco with the limoncello and lemon juice in a shallow bowl. Dip in the sponge fingers on both sides, then arrange enough to make a single layer an 18-20cm square tin – you might need to squash the fingers a little to make them fit.

• step 4

  Spoon 1 heaped tbsp of the lemon curd over the fingers, spreading it out in a thin layer to cover. Spoon a third of the cream mixture on top, smooth it out, then repeat with the remaining sponge fingers and lemon curd, finishing with the cream mixture on top.

• step 5

  Scatter over the remaining lemon zest, then leave in the fridge for at least 4 hrs or overnight. Serve in squares with an extra shot of limoncello or a strong coffee.