Limoncello is an Italian liqueur with a tantalizing sweetness that is offset perfectly by the tartness of lemon. Traditionally served straight from the freezer, a few tots of limoncello can turn a summer evening into a beautiful haze! Use oranges and orange liqueur instead of lemons and limoncello, if preferred.
- 1 x 200 g packet nuttikrust® biscuits
- 85 g butter, melted
- 2.5 ml (1⁄2 tsp) ground cinnamon
- 4 lemons
- 200 g icing sugar, sifted
- 45 ml (3 Tbsp) limoncello (direct from the freezer), or use more if you want it more boozy (or use a concentrated lemon syrup)
- 250 ml (1 cup) fresh cream
- extra lemon zest for garnish
- Spray a 20–23 cm springform pan with non-stick cooking spray.
- Crush the biscuits in a food processor. Combine them with the melted butter and cinnamon and
- use to line the base of the pan, making sure the biscuit crumbs come a little way up the sides of the pan as well. Chill to set.
- For the filling, zest the lemons and squeeze out the juice. Place both in a large mixing bowl and add the icing sugar and limoncello. Leave to stand for 15 minutes for the flavours to infuse.
- Whip the cream in a bowl until billowy. Fold the cream into the lemon juice and icing sugar mixture.
- Spoon the filling onto the biscuit base, cover the pan with plastic wrap without touching the top of the dessert, and freeze for at least 4–5 hours or overnight.
- Remove from the freezer 15 minutes before serving, then remove from the pan and place on a serving dish. Top with extra lemon zest.