Ingredients
A fresh and vibrant twist on a classic tiramisu, this no-bake dessert layers zesty Limoncello-soaked ladyfingers with sweet strawberries and a light, creamy mascarpone filling. It's the perfect make-ahead dessert for spring and summer entertaining.
Prep time: 25 minutes
Chill time: 4 hours (or overnight)
Cook time: None
Serves: 6
Base
- 24 ladyfingers
- 100ml limoncello
- 100ml water
- 500g mascarpone cheese
- 75g icing sugar
- 5g vanilla extract
- Zest of 1 lemon
- 400ml double cream
- 450g strawberries
- 450g raspberries
Topping
- 120ml whipping cream
- 120g icing sugar
- 1 tsp vanilla extract
- 230g strawberries
- 200g raspberries
Method
- Mix the limoncello and water in a shallow bowl.
- Lightly dip a few ladyfingers into the mixture and use them to line the base of the tin.
- Slice half of the strawberries and layer them over the soaked ladyfingers.
- In a large bowl, beat the mascarpone, icing sugar, lemon zest, and vanilla extract until smooth. Add the cream and continue beating until thickened and stiff peaks form. Spread half of this mixture over the strawberries, smoothing it out and pressing some of the cream along the edges to help secure the ladyfingers.
- Repeat with another layer of Limoncello-soaked ladyfingers, followed by the remaining strawberries and cream.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
- When ready to serve, whip the cream with the icing sugar and vanilla extract until medium-stiff peaks form. Spoon or pipe the cream over the top and finish with the remaining strawberries. For a beautiful presentation, tie a pretty ribbon around the outside of the cake before serving.
