Strawberry and Limoncello Tiramisu
- 2 punnets strawberries, hulled and roughly chopped
- ¼ cup limoncello
- ¼ cup caster sugar
- fine zest of 1 lemon
- 100 ml hot espresso coffee
- 1 teaspoon sugar
- 200 grams biscotti or cantucci
- 200 grams mascarpone
- 200 ml cream
- ½ vanilla bean or ½ teaspoon vanilla extract
- 100 grams good quality dark chocolate, roughly chopped
Garnish – any of the following:
- extra chopped chocolate
- toasted almonds
- pistachio nuts
- fresh strawberries and mint
requires 6-8 glasses or ramekins
Place the strawberries in a bowl and crush with the back of fork or a potato masher. Add the limoncello, sugar and the zest and stir to combine. Set aside.
Add the sugar to the hot coffee, stir to dissolve and leave to cool. Break the biscotti into rough pieces and drizzle with the coffee, turning to combine.
Put the mascarpone and the cream in a bowl. Scrape out the seeds of the vanilla pod with the point of a knife and add to the cream. Whip until just starting to thicken.
Place a spoonful of cream in the base of each glass.
Divide the biscotti between the glasses then top with the strawberries and their juice.
Scatter over the chocolate then top with a dollop of the remaining cream.
Decorate with any of the suggested garnishes.
Suggested wines to compliment this recipe
Claybridge Pinot Rose 2006
Dry Hills Pinot Rose 2005
Crimson Cabernet - Banrock Station 2006