Sweet hospitality
this Tourism Month
Tourism Month offers an opportunity to showcase South African hospitality at its best. Whether you are hosting friends from abroad or welcoming visitors into your home, food can be a powerful way to create memorable experiences and meaningful connections.
While local flavours often take centre stage, there is also value in serving dishes that feel familiar to international guests. A well-chosen dessert can bring people together around the table, blending comfort, culture and conversation.
For those looking to add a touch of Mediterranean flair to their menu, Executive Group Chef Victor Johnson of Club Como Modern Mediterranean recommends a refreshing Limoncello Tiramisu. Light, flavourful and elegant, the dessert is a crowd-pleaser that pairs well with South Africa's warm hospitality and vibrant food culture.
Limoncello Tiramisu
Ingredients
Limoncello syrup:
- ¼ cup fresh lemon juice
- ¾ cup sugar
- ¼ cup limoncello
- Zest of one medium lemon
Tiramisu cream:
- 165 ml cream
- 110 g mascarpone cheese
- ¼ cup sugar
- 1 teaspoon vanilla essence
Limoncello gel:
- 150 ml limoncello
- 60 ml water
- 50 g sugar
- 1 ¼ teaspoon Agar-agar powder
Method
Limoncello syrup:
- Combine all the ingredients in a saucepan
- Bring to the boil and cook over medium heat for 10 to 15 minutes until thick and syrupy
Tiramisu cream:
- Whip the cream until thick
- Add the sugar and reduce the mixer speed
- Add the mascarpone cheese and vanilla essence
- Whisk until smooth and well combined
Limoncello gel:
- Combine the limoncello, water, sugar and agar-agar powder in a saucepan
- Whisk the ingredients together and bring the mixture to a gentle boil
- Simmer for two minutes, whisking continuously to activate the agar-agar
- Pour the mixture into a shallow tray and allow it to cool until it sets into a firm jelly
- Roughly chop the jelly and transfer it to a blender
- Blend until smooth and glossy, with no lumps
Tip: Make vanilla sponge cake and cut into 1 cm x 1 cm cubes.