Serves 4
600–650ml good quality vanilla ice cream
4 tbsp limoncello
150g ready-made lemon curd
12 sponge fingers
raspberries, to decorate
Lemon limoncello freeze
1. Line an 800g loaf tin with cling film. Remove the ice cream from the freezer and leave to stand at room temperature for 10 minutes.
2. Meanwhile, in a separate bowl, mix together 2 tbsp water and the limoncello.
3. Transfer the ice cream to a bowl and lightly beat until smooth but still frozen. Working quickly, spoon a third of the ice cream into the base of the tin, spreading it level. Then spoon a quarter of the lemon curd, in blobs, over the ice cream. Dip half the biscuits in the limoncello mixture for 20 seconds then arrange on top. Repeat with a layer of lemon curd. Then continue the layers, fi nishing with the ice cream. Level the surface, cover and freeze overnight until set.
4. Remove the dessert from the freezer. To unmould, dip the tin in hot water for 20 seconds and turn out on to a serving plate. Serve immediately or return to the freezer until ready to serve. Scatter over a few raspberries just before serving.