Just look at that lemony goodness!

A good tiramisu is one of life's greatest pleasures - is there anything better than a big slice of this delicious dessert on a sunny day?

Well, we like to think so, because Craft Gin Club’s resident gin chef Carol’s gin-soaked version of the classic recipe takes this yummy Italian pudding to a whole new level.

If you’re looking for the best tiramisu recipe, then feast your eyes on this beautiful, bright, and decadent beauty.

This would make a very impressive spring or summer dinner party dessert, perhaps with a shot of iced limoncello on the side.

Buon appetito, Clubbers!

Gin & Lemon Tiramisu

(Serves 6-8)

Ingredients:

3 lemons, juice and zest
8 tbsp gin
100g caster sugar
2 packets sponge fingers
500g mascarpone cheese
2 large eggs
Jar of premium lemon curd (do not use cheaper varieties)
150ml double cream
Crushed amaretti biscuits

Method:

Mix together 50g of sugar, the juice of two lemons and 4 tbsp gin in a bowl and leave until sugar has dissolved.

In a clean bowl whisk egg whites until they form peaks, and in another bowl whisk the cream until it forms soft peaks.

Beat together the mascarpone, egg yolks, zest of two lemons, 100g lemon curd, 50g of sugar, 2tbsp gin and the juice of one lemon.

Fold the cream and egg whites into the mascarpone mixture with a metal spoon.

Take a Springform cake tin, dip sponge fingers in the lemon syrup, and use to make a layer in the base of the tin. You may need to cut the sponge fingers to size. Spoon a little extra lemon syrup on top then smooth over half the mascarpone mix.

Now take 2 heaped tablespoons of leftover lemon curd and mix with the last 2 tbsp gin to make a smooth sauce. Drizzle half the sauce on top of the mascarpone mix.

Now repeat the 3 layers, using up all of the lemon syrup on the sponge fingers. You will not use both packs of sponge fingers, just use enough for 2 layers in your chosen dish. Pour the rest of the gin and lemon sauce over the top of the mascarpone layer and swirl together with a knife.

Smooth the mascarpone mix around the edges to attach the ladyfingers. Place in a fridge for at least 4 hours, preferably overnight.

Just before serving, layer lemon slices on top.

Just so you know…
- This dessert goes very well with some sliced, ripe strawberries.

• This recipe could be made by substituting oranges for the lemons, and orange curd for the lemon curd.

(Note: this recipe contains raw egg. Care should be taken if pregnant or elderly)