At our recent Culinary Retreat we delved into native flavours and we made this magnificent Lemon Myrtle Desert Lime Tiramisu. We have used our favourite Lemoncello from the Lost Phoenix Farm Range
Native Lemon Myrtle Desert Lime Tiramisu
Bright, zesty, and refreshing, this tiramisu celebrates native citrus flavours in a creamy, layered dessert. Lemon myrtle and desert lime bring a vibrant lift to the mascarpone filling, with a splash of limoncello and a garnish of fresh lemon rind for a tangy, elegant finish.
Ingredients
- 750 g mascarpone Italian cream cheese
- 3 eggs separated into yolks and whites
- 200 g caster sugar
- 1 tsp vanilla extract
- 1/2 tbsp Lemon Myrtle
- 200 ml boiling water
- 60 ml Lemoncello such as Lost Phoenix Farm Lemoncello
- 1 Lemon Juice reserve rind
- 2 tsp Dessert Lime Powder
- 1 tbsp brown sugar or more to taste
- 400 g savoiardi ladyfinger biscuits
- Reserved Lemon Rind for dusting
Instructions
- Prepare the citrus syrup by steeping lemon myrtle in boiling water, leaving the leaves in the mixture. Stir in limoncello, lemon juice, lemon rind, desert lime powder, and brown sugar. Let cool.
- Whisk egg yolks with sugar until pale and creamy, then fold in mascarpone and vanilla. Beat egg whites until stiff peaks form and gently fold into the mascarpone mixture.
- Dip one side of each savoiardi quickly into the citrus syrup and place syrup side down in the base of a 20 x 30 cm dish. Spread over half the mascarpone cream. Repeat with a second layer of dipped biscuits and finish with the remaining cream. Smooth the top and chill for at least 4 hours or overnight.
- Sprinkle with extra lemon rind just before serving.
Notes
Tips & Hints
- Do not strain out the lemon myrtle leaves; they add extra flavour.
- Dip only one side of the biscuits and place syrup side down.
- Adjust syrup sweetness with more or less brown sugar.
- Prepare a day ahead for the best result.
- Garnish with lemon rind for colour and freshness.