Limone tiramisu

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Limone tiramisu

By Fiona Viglietti October 23 2009

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Ingredients (6)

	cream — whisked
	sponge finger biscuits
2 tbsp	icing sugar
	lemon
	eggs — whites only, whisked
1/2 c	limoncino

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Method:

Fold together the whisked cream and beaten egg whites. Add a scant teaspoon of grated lemon rind, plus 2 tablespoons of icing sugar and half the Limoncino. Add water to the remaining Limoncino and sugar to taste. Dip the biscuits in the liquid and layer them when wet through with the cream mixture. Decorate with strawberries or lemon rind and place in fridge for 1 hour or longer. Serves 2-4.