Step 1

In a pan, mix the limoncello, water, sugar and lemon juice over a medium high heat until boiling. Reduce the heat and simmer, stirring often, until all of the sugar has dissolved.

Step 2

Allow the syrup to cool to room temperature. Meanwhile, beat the cream with an electric whisk until it begins to thicken and then slowly add the icing sugar.

Step 3

In a separate bowl, combine the mascarpone and the lemon curd, ensuring there is some curd left to top your tiramisù.

Step 4

Pour the syrup into a shallow dish, and dip each of the sponge fingers into the mixture, allowing them to soak up the liquid.

Step 5

Next, layer half of the sponge fingers into a large glass serving dish, or cut them into pieces and line the bottom of your serving jars/ ramekins.

Step 6

On top of the first sponge layer, spread about half of the mascarpone and curd mixture.

Step 7

Top with a layer of the cream and sugar and sprinkle over a little cocoa powder if you wish. Then repeat the layers - sponge fingers, mascarpone, cream - to use up each of the components.

Step 8

Finish with a drizzle of the extra lemon curd and sprinkle over a small amount of cocoa powder. Garnish with a sprig of mint if serving in individual portions.

Step 9

Refrigerate for at least a couple of hours before serving. Buon appetito!