Blueberry and limoncello tiramisu
Serves: 8
Prep time: 20 minsTotal time: 
Warning: This recipe contains raw eggs. / Photograph by Tara Fisher
Blueberry and limoncello tiramisu
Recipe by Annie Bell
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
480Kcal
Fat
31gr
Saturates
21gr
Carbs
32gr
Sugars
30gr
Fibre
1gr
Protein
7gr
Salt
0.3gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 120ml fresh orange juice
- finely grated zest of 2 lemons and the juice of 1 lemon
- 75ml limoncello (or Cointreau or Grand Marnier)
- 50g caster sugar
- 3 medium eggs, separated
- 1 x 500g tub mascarpone
- 1 x 200g packet sponge fingers
- 1 x 200g pack blueberries
- 50g white chocolate shavings (use a potato peeler)
Step by step
Get ahead
Make up to a day ahead, cover and chill
Make up to a day ahead, cover and chill.
-
Combine the orange and lemon juices and limoncello in a shallow bowl and set aside.
- Using an electric whisk, whisk the sugar, egg yolks and lemon zest together in a large bowl for about 2 minutes. Add the mascarpone and whisk until smooth.
- In another large bowl, whisk the egg whites until stiff using clean beaters. Fold these into the mascarpone base in two stages.
- Smear a couple of tablespoons of this mousse over the base of a 30cm oval shallow dish or one of a similar size. Briefly dip the sponge fingers into the limoncello mixture until they just start to yield between your fingers, without being sodden; arrange them sugared-side up in a single layer over the base of the dish. Spread with a little under half of the mousse and repeat, using up all the mousse. Pile the blueberries on top of the tiramisu, and scatter over the chocolate shavings. Chill for at least 2 hours, or overnight.
