Limoncello tiramisu

For the syrup, heat the limoncello liqueur, water, 100g castor sugar and lemon juice in a small saucepan. Bring to a simmer over medium-high heat and reduce the heat to low, stirring often, until the sugar has completely dissolved. Set the syrup aside to cool down to room temperature.

For the mascarpone cream, in a medium-sized bowl, beat the fresh cream with an electric mixer on high until soft peaks form. Start adding the 60g icing sugar, ½ cup at a time, until the mixture is well blended.

In a separate bowl, very gently fold the mascarpone into ¾ of the jar of lemon curd until smooth (do not beat as the mascarpone can split and become lumpy very easily), reserving the rest of the curd for the garnish. Fold the cream mixture into the mascarpone mixture very gently until combined.

Pour the syrup into a shallow bowl and quickly dip each of the Savoiardi or boudoir biscuits into the syrup. Lay them side by side in individual glass bowls. If necessary, cut the biscuits smaller to fill in any spaces.

Once you have one layer of biscuits completed, spoon over ½ of the mascarpone mixture. Arrange another layer of dipped biscuits on top of the mascarpone cream layer, then finish off by topping this layer with the remaining cream mixture. Use a small palette knife to smooth the top of the cream layer.

Mix the remaining lemon curd with a spoon, then drizzle it over the top of the tiramisu. Place in the fridge and refrigerate, at least 6 hours or overnight.

When ready to serve, top with fresh mint, broken meringue pieces and fresh seasonal berries or pomegranate rubies.