Good taste: create Angelo Coassin’s limoncello tiramisù

'This limoncello tiramisù is so fresh and creamy. For a seasonal variation, try replacing the lemons with oranges.'

This recipe: serves 6 people and takes 30 minutes, plus cooling and chilling

For the limoncello dip

For the tiramisù cream

Step 1: Begin by making the limoncello dip. In a small saucepan over a low-medium heat, combine the sugar, 400ml water and lemon zest. Mix and bring to the boil, then take off the heat and pour into a shallow bowl. Leave to cool completely, then pour in the limoncello. Set aside.

Step 2: For the tiramisù cream, mix the mascarpone and icing sugar together in a large bowl with a hand mixer for 1min. Still mixing, pour in the double cream a little at a time, then add the lemon zest and juice and the limoncello. Keep mixing for another 1min 30sec until a smooth cream forms. Set aside.

Step 3: To assemble the tiramisù, dip the ladyfingers into the limoncello dip for 2sec on each side, then arrange half of these in the base of a shallow 20 × 30 cm dish. Spread half of your tiramisù cream on top and repeat, layering until the ingredients are all used up.

Step 4: Rest in the fridge for 2hr or overnight. Decorate with some lemon slices on top to serve. Buon appetito!

New and delicious

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These recipes are taken from Cook Like A Real Italian by Angelo Coassin (Hardie Grant, £24)