for 6 people

Ricotta cream

500 g	ricotta
2 ½ dl	single cream, beaten until light and frothy
2 tbsp	lemon curd
1	organic lemon, grated zest, juice set aside

Tiramisu

1 dl	lemon liqueur (e.g. limoncello)
200 g	sponge fingers
2 tbsp	lemon curd

How it's done

Ricotta cream

Place the ricotta in a bowl, stir until smooth. Add the whipped cream, lemon curd and lemon zest, mix carefully.

Tiramisu

Combine the limoncello with the reserved lemon juice in a small bowl, stir. Place half of the sponge fingers (sugar side down) in the dish, drizzle with half of the limoncello. Spread with half of the ricotta cream. Dip the remaining sponge fingers into the limoncello, place on top, and spread the remaining cream mixture mixed with the lemon curd over them. Cover and leave to set in the fridge for approx. 2 hrs.

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