Limoncello 'Tiramisu'

Tonight we have friends coming around for dinner so of course I have been planning the menu all week! One of our guests is a dedicated vegetarian and two others are 'freedom' eaters. This is the name they give themselves, as a general rule they are veggies but if the urge takes them they will eat meat guilt free. Having once been a veggie catering for one (or three) doesn't phase me all that much. The main course (Tomato, Mascarpone and Mozzarella Lasagne) is one I used to make all the time when I had friends round for dinner during that stage of my life so I know it satisfies carnivores as well as leaf eaters. This really set me on my course for the rest of the menu ... an Italian Job!

Starter: Ruby Red Pomegranate, Blue Cheese, Parsley and Shallot Crostini

Main: Tomato, Mascarpone and Mozzarella Lasagne - I'm even making my own pasta sheets

for tonight's dinner.

Spinach Salad - not many meals go by in this house without this as a side dish!

Roast Tomato Salad - will blog about this just as soon as I've made it ;0)

Garlic and Rosemary Bread - again, not made it yet but will post as soon as I do!

Dessert: Limoncello 'Tiramisu' - not a real Tiramisu thanks to a few Chocolate Teapot

touches ;0)

Limoncello 'Tiramisu'

568ml double cream

250g mascarpone

75ml Limoncello

5 tbsp caster sugar

300ml Limoncello

Lemon Cupcakes (this would by the CT touch - recipe follows, otherwise use 16 sponge fingers)

Dark chocolate to decorate

Put the cream, mascarpone, sugar and 75ml of liqueur (Grand Marnier or Cointreau could also be used) in a large bowl and whisk together until the consistency of thickly whipped cream.

Get the serving dish ready. Slice the cupcakes in half and use 1/3 of them to line the bottom of the dish. Pour some of the 100ml of Limoncello over the top. Cover with 1/3 of the cream mixture. Repeat the layers until all the cupcakes, Limoncello and cream are used, ending with the cram layer. Grate dark chocolate over the top to decorate.

Cover and chill for a few hours. It can be kept for up to 2 days.

Serves 6

I found this recipe on the net but I'm not 100% sure where I found it!

Lemon Cupcakes

110g unsalted butter, at room temp

225g golden caster sugar

2 large eggs

150g SR flour, sifted

125g plain flour, sifted

90ml semi skimmed milk, at room temp

2 tbsp freshly squeezed lemon juice

1 tbsp sour cream

Grated zest of 1 lemon

Preheat the oven to 180C/ fan 160C and line a 12 hole muffin tray with cupcake cases.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs, one at a time, mixing for a few mins after each addition.

Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cream in a jug. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour. Don't worry if the mixture starts to curdle, simply add another spoonful of plain flour and beat well.

Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 mins until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.

Remove from the oven and leave the cakes in their tins for about 10 mins before carefully placing on a wire rack to cool.

Makes 12 cupcakes although even after over filling my cases I still had enough mixture to make 15.

Cupcakes from the Primrose Bakery

This recipe makes really really good cupcakes, I'll be making these again for afternoon tea in the not too distant future.

Please excuse the lack and quality of photo's too. I'm hoping to get a nicer photo of the finished product tonight when it is served ... but knowing me I'll be so engrossed in conversation that I will completely forget!