Ben Dearnley
This dessert is excellent served with a nip of extra limoncello on the side.
Ingredients
Method
Preheat oven to 200°C. For sponge, lightly grease and line a 5cm-deep, 42cm x 22cm rectangular cake tin with baking paper. Triple sift flour and baking powder into a large bowl and set aside. Whisk eggs and sugar in an electric mixer on high speed until pale and tripled in volume (12 minutes). Transfer to a large mixing bowl. Sift over flour in three batches, folding each batch in with a large metal spoon. Drizzle melted butter around the edge of the bowl; gently fold to combine. Transfer sponge mixture to prepared tines, spreading out evenly. Bake until golden and cake springs back when lightly tapped (15-20 minutes). Invert cake while warm onto wire racks covered with clean tea towels and a sheet of baking paper dusted with icing sugar (the icing sugar will prevent cake sticking to paper). Cool.
Place egg yolks, 2 tbsp caster sugar, vanilla and 2 tbsp limoncello in a heatproof bowl set over a saucepan of simmering water (making sure the bowl is not touching the water). Using electric hand beaters, whisk until thick and pale (5-8 minutes). Take off the heat. Fold in mascarpone in three batches, ensuring it is well incorporated after each addition. Whisk egg whites and remaining sugar to stiff peaks. Fold egg white mixture, in two batches, through the mascarpone mixture.
Trim sides of sponge and cut into 1.5cm cubes. Divide half the sponge among six, 375ml cocktail glasses. Drizzle with half the limoncello. Spoon over half mascarpone mixture and drizzle with half lemon curd, then repeat layering. Refrigerate for at least 1 hour. Serve topped with pistachios.
This recipe also calls for cooling, soaking (see method).
Note
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