Out of a moment I had the idea for a simple dessert – a lemon tiramisu. Well, behind was a bottle of Limoncello (almost empty) and a glass of lemon curd (also only half-full).
So I grabbed a small container, a package of sponge fingers and started mixing some Greek yoghurt with Limoncello and lemon curd. The mess was in the fridge for about 2 h – and it was fine.
The sponge fingers will be soft and soaked with lemon flavor – just melting on the tongue. The fresh Greek yoghurt will soften the sourness of the lemon juice … It’s a perfect match!
… and afterwards I created more of this perfectly makeshift dessert whenever we had friends for dinner during the last weeks – also with some variety.
It’s a full dessert for 2 people – and a small dessert for 4. You may easily double the ingredients and create a bigger dessert in a resp. bigger glass casserole or whatever.
You may also add another thin layer of yoghurt mess on top & sprinkle flakes of dark chocolate all over the top.
Enjoy!
- 100 g 100 g Italian sponge fingers (about 12 pieces)
- 159 g 150 g Greek yoghurt (10%)
- 50 – 75 g 50 – 75 g lemon curd (about 3 – 4 tbsp)
- 2 – 4 tbsp 2 – 4 tbsp Limoncello
- 2 – 4 tbsp 2 – 4 tbsp lemon juice
- 2 – 3 tbsp 2 – 3 tbsp icing sugar
- a square glass casserole (12 x 12 cm)
- a basting brush
- Mix the Greek yoghurt and the lemon curd with a spoon. It’s fine if there are small pieces of lemon curd in the mix.
- Fill the Limoncello in a small bowl, add lemon juice & icing sugar and mix thoroughly. You may add more Limoncello or more lemon juice – just as you like it. Start with 2 tbsp of each for the basic mix.
- Arrange a layer of sponge fingers on bottom of the casserole. Use about 2/3 of the sponge fingers.
- With a basting brush add the Limoncello mess to the sponge fingers, but reserve some for the last layer to come.
- Add the yoghurt mix and distribute it evenly all over the sponge finger layer.
- Add 4 sponge fingers on top.
- With a basting brush add the rest of the Limoncello mess to the sponge fingers.
- Let it rest in the fridge for at least 1 h – better for 2 – 3 h.
- You may store leftovers in the fridge for the next day – no longer!
