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Torta di Ricotta (Ricotta Tart)

Torta di Ricotta (Ricotta Tart)

Lemon Meringue Roulade

Lemon Meringue Roulade

Perfect excuse to use leftovers of egg whites.

Steamed Buns-Parene Buchty

Steamed Buns-Parene Buchty

This is all time favourite Slovak classic sweet dish served as main course.

Easy Poppy Seed Cake

Easy Poppy Seed Cake

Quinoa &Chickpea Pudding

Quinoa &Chickpea Pudding

Slovak Courgette Cake

Slovak Courgette Cake

Mojito Cheesecake

Mojito Cheesecake

Light Yogurt Cake with Hampshire Strawberries

Light Yogurt Cake with Hampshire Strawberries

Easy Beetroot Cake

Easy Beetroot Cake

Juicy Plum Cake with Streusal Topping

Juicy Plum Cake with Streusal Topping

Pumpkin and Banana pancakes

Pumpkin and Banana pancakes

We had fun with girls cooking these pancakes with our 'special' ingredient. And then we made them into funy shapes with cookie cutters. They do taste delicious and healthy

Pumpkin and Apple Pancakes

Pumpkin and Apple Pancakes

Pumpkin & Spelt Cookies

Pumpkin & Spelt Cookies

Pumpkin Panna Cotta

Pumpkin Panna Cotta

This smooth pudding takes no more than 20 minutes to prepare. Make it ahead for your Halloween or Christmas party.

Pumpkin and Almond Pie

Pumpkin and Almond Pie

This gluten-free pumpkin pie is moist, tasty and so easy to prepare!

Chocolate Truffles

Chocolate Truffles

Lovely edible gift for Christmas time

Blueberry Muffins

Blueberry Muffins

Limoncello Tiramisu

Limoncello Tiramisu

For the lovers of Limoncello

Serves 8-10

INGREDIENTS

250ml limoncello
250ml water
55g sugar
2 lemons, zested and juiced
40-50 sponge fingers/Savoiardi
For the mascarpone cream: 500g mascarpone
400g lemon curd
80g icing sugar
300ml double cream


HOW TO PREPARE

 Using the fine grater, remove the peel from the lemons and set aside.
 Place the limoncello, water, sugar and lemon juice in the sauce pan and heat through till the sugar has dissolved. Leave to cool.
 In a large bowl mix together mascarpone with 300g of lemon curd, lemon zest and icing sugar.
 Whip the double cream and fold gently into the mascarpone mixture.
 Dip each of the sponge fingers into the mixture and lay them side by side in a 30 x 20 cm dish. If necessary, cut the sponge fingers to fill in any spaces.
 Spoon half the mascarpone mixture over the soaked sponge fingers.
 Make another layer of dipped savoiardi on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.
 Smooth the top of the cream and garnish with the toasted almonds, mint leaves and sliced lemons. Drizzle the top with remaining lemon curd.
 Refrigerate for at least 4 hours, or overnight.

 
Baked Cheesecake

Baked Cheesecake

Pumpkin and Berry Cake

Pumpkin and Berry Cake

Picking the pumkins in our Hampshire farms was great fun and creating delicious pumpkin cake even better!

 
 

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