Jamie Oliver’s Limoncello Tiramisù: Vanilla mascarpone, crushed cherries & white chocolate
Jamie Oliver's twist on the classic Italian dessert of tiramisù uses cherries, limoncello and white chocolate for a fresh and zesty easy summer dessert.
Of course this is not a traditional tiramisù, but the layering of the sponge and silky vanilla mascarpone provides the link to the dessert we all know and love. Using cherries, limoncello and white chocolate gives you a lighter feeling dessert that is hugely enjoyable, inspired by long summer days along the Amalfi coast.
|4 tbsp||runny honey|
|200ml||good espresso (cold)|
|1 tsp||vanilla bean paste|
|extra virgin olive oil|
|100g||white chocolate (cold)|
You will need: a 24cm serving bowl .
Preparation time: 45 minutes, plus chilling.
Use a speed-peeler to peel strips of zest from the oranges into a small pan. Squeeze over all the juice, add 100ml of the limoncello and 2 tablespoons of honey, and simmer over a medium heat until you have a thick syrup.
Cover the base of a 24cm serving bowl with half the sponge fingers. Mix the cold espresso with the remaining limoncello, then drizzle half of it over the sponge layer, pressing down lightly to help it absorb the coffee mixture.
Whisk together the mascarpone, yoghurt, vanilla paste and remaining 2 tablespoons of honey until smooth, then spoon half into the bowl in an even layer. Remove the stones from the cherries, tearing the flesh over the mascarpone. Lay the remaining sponge fingers on top, drizzle over the rest of the coffee, and finish by spooning over the remaining mascarpone.
Spoon the syrup and candied peel over the tiramisù, and drizzle with a little extra virgin olive oil. Cover and pop into the fridge for at least 4 hours, or overnight. Shave or grate over the white chocolate to finish.
CALORIES 443kcal FAT 20.9g SAT FAT 12.7g PROTEIN 6.3g CARBS 44.9g SUGAR 38.9g SALT 0.2g FIBRE 1g
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.