Lemon, Pistachio & Raspberry Tiramisu

Method:

Creamy Filling

• Begin by taking the mascarpone out of the fridge at least an hour in advance to soften.
• Separate the eggs, placing the yolks in a mixer. Whisk the yolks with 100g of sugar until doubled in size and pale yellow in colour.
• Fold the egg yolk mixture into the softened mascarpone, mixing lightly until smooth.
• Clean the mixer and add the egg whites. Whisk the egg whites with the remaining 100g of sugar until a meringue is formed. Fold the meringue into the mascarpone mixture.

Sugar Syrup

• Using a small pairing knife peel off the zest of the lemon. Put the juice of the lemon in a small saucepan with the water and the sugar. Bring it to a gentle boil for 2/3 minutes. Turn off, allow to cool a little and then pour in the limoncello.

Assembly

• Assemble the tiramisu: Dip the sponge fingers in the limoncello mixture for about 3 seconds to absorb liquid. Layer these in the base of a rectangular serving dish.
• Add an even layer of the mascarpone mixture, spreading it to fill the gaps.
• Dot on a few dollops of pistachio cream and lemon curd. Using a skewer drag these mixtures around the cream layer until they are well spread out. Evenly tumble in some fresh raspberries.
• Repeat the process until the dish is full. Sprinkle the finely chopped pistachios on top.Leave the tiramisu to set in the fridge for at least 3 hours, or preferably overnight.
• Remove the tiramisu from the serving dish, and cut it into squares.
• Serve the tiramisu squares on individual plates, garnished with additional raspberries.