CREAMY LIMONCELLO RECIPE RECIPES

Steps:

• 1. Place 250g of sugar and 250ml of water into a small pan, then place over a medium-high heat.
  2. Using a speed-peeler, peel the zest of 2 lemons into strips, finely slice into matchsticks, then add to the pan and squeeze in the juice. Simmer gently for 10 to 12 minutes, or until you have a light syrup consistency.
  3. Remove from the heat and allow to cool, carefully transferring the lemon peel to a plate.
  4. Separate the eggs, placing the yolks in one bowl and the whites in another.
  5. Whisk the egg yolks with 150g of sugar until pale and fluffy, then add the mascarpone and whisk again until smooth and creamy.
  6. Finely grate in the zest from the remaining lemon, pour in the limoncello, then stir through.
  7. Whisk the egg whites with a pinch of sea salt until they form stiff peaks, then gently fold through the yolk mixture keeping as much air in as possible.
  8. To assemble the tiramisu, spread a third of the cream over the base of a 18cm x 24cm dish. Dipping the fingers in the lemon syrup as you go, layer half the sponge fingers into the dish in a single layer. Drizzle generously with limoncello, to taste, and repeat once more, finishing with a layer cream on top.
  9. Place in the fridge to chill for at least 4 hours, preferably overnight, then scatter over the reserved candied lemon peel, and pick over the mint leaves.

Steps:

• Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
• Place all the lemon peels in the jar with alcohol.
• Leave to macerate for at least 7 days, best 3 weeks or more.Make sure to keep the bottle out of direct sunlight.
• Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.
• In a large saucepan/mixing bow/ or a container add lemon infused alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 5 cups taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.
• Add more sugar syrup for a milder taste, reduce it for a stronger limoncello.I don’t recommend diluting the alcohol base too much.
• Once you’ve reached the perfect flavor, bottle your limoncello in glass bottle using a funnel.
• Chill in the freezer for at least a few hours before serving.