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the goods about half a pound cake or lemon syrup cake 1 cup lemon curd limoncello liqueur whipped cream time:
you will need:
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limoncello tiramisu you can totally cheat on this one and use store bought pound cake as well as a jar of lemon curd. I made this recipe up because I was trying to use up a stale lemon syrup cake and I had loads of meyer lemons around... here's how I did it: lemon syrup cake (delicious served with yoghurt and rhubarb puree): pre heat oven to 400f / 180c cream: 4oz/ 125g butter with 1/2 cup sugar, beat until pale add: 1/2 cup honey, 3 eggs, and zest & juice of 1 lemon beat for 1 minute add: 1 1/4 cups self raising flour and 2 tblspns desiccated coconut pour: into buttered loaf pan and bake for 35-40 minutes. remove from oven,let the cake sit for 5 minutes mix: juice 1 1/2 lemons with 1/3 cup superfine / castor sugar and stir to dissolve the sugar slightly invert: cake from the pan onto a wire rack and pour the syrup over it whilst still hot pour: lemon syrup over the hot cake lemon curd: combine juice and grated zest of 3 meyer lemons with 3 beaten eggs, 3 1/2 oz (100g) melted butter and 6oz / 170g superfine/castor sugar in a small saucepan bring slowly to the boil over a medium flame. do not let boil, gently simmer for 1 minute or until mixture thickens to coat the back of a spoon remove from heat, pour through a strainer or sieve to remove any lumps and allow to cool tiramisu: for each tiramisu, place about 1 inch of whipped cream in the bottom of a glass tumbler cut circles into 1 inch slices of pound cake by using the glass tumbler and slicing around it place the round slice of cake on top of the cream pour a good capful of limoncello over each slice of cake (I use more) add: 1 inch lemon curd on top of the soaked cake top: with another inch of whipped cream | ||||