Limoncello and Raspberry Tiramisu

Syrup: Put the water and sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 1 minute then add the lemon juice and limoncello. Cool.

Place the raspberries in a bowl and leave them to thaw. Combine the limoncello, sugar and zest in another dish, stirring to dissolve the sugar. Add the thawed raspberries with their juice and lightly crush them with a fork, leaving a few of them whole. Set aside.

Cream: Whip the cream to soft peaks. Combine the mascarpone and limoncello in a bowl and whisk until smooth. Using a large metal spoon, fold through the cream then the lemon curd. Mascarpone will curdle and split if over beaten.

To assemble: Break the biscotti into rough pieces and drizzle generously with the lemon syrup, turning to combine. You will have leftover syrup.

Place a spoonful of the cream in the base of each glass.

Add a layer of biscuits then a spoonful of raspberries and their juices.

Repeat with another layer of each, ending with a spoonful of mascarpone. Refrigerate until ready to serve. Top with your garnish of choice.

Cook’s tip: You could use the Fig and Caraway Seed Biscotti recipe to make your own biscuits for this recipe, or use good quality bought biscuits.