Homemade Limoncello, Biscotti and Marshmallows

Individually, each of these are DELICIOUS but put them together and you have the perfect way to top off any evening. Homemade always taste better than bought and making your own doesn't have to be difficult. 

This limoncello is vibrantly sour with a hint of sweetness and it is based on an authentic Italian recipe, but most importantly it tastes of REAL lemons and not some chemically produced "lemon essence" as is found in the supermarkets. Homemade limoncello is a great freezer staple as it keeps forever and will liven up any occasion.

The biscotti are the perfect mixture of crunchy and chewy, making them perfect for dipping, whether in limoncello or simply a good cup of coffee. What's more, they can be catered to any taste as they can be made with any combination of dried fruits and citrus zest. 

But, quite possibly the pièce de résistance, are these homemade marshmallows. They are bouncy yet cloud-like, irresistible and addictive, and a total necessity in anyone's life. I defy you not to fall in love with them. Once you've made your own, you will not go back.

Homemade Limoncello, Biscotti and Marshmallows

For the limoncello:

115g/4oz caster sugar

3 unwaxed lemons, zest and juice

350ml/12fl oz eau-de-vie (colourless fruit liqueur), 40-80% proof, or vodka

For the biscotti:

250g/9oz plain flour

250g/9oz caster sugar

1½ tsp baking powder

2 free-range eggs, lightly beaten

90g/3¼oz sultanas

90g/3¼oz raisins

90g/3¼oz dried figs

115g/4oz dried apricots, roughly chopped

1 lemon, zest only

For the marshmallows:

450g/1lb granulated sugar

1 tbsp liquid glucose

2 large free-range egg whites

9 sheets gelatine, soaked in 140ml/4¾fl oz water

1 tsp vanilla extract

vegetable oil, for greasing

5-6 tbsp icing sugar, for dusting

 5-6 tbsp cornflour, for dusting

For the limoncello, heat the sugar and 75ml water in a saucepan over a medium heat. Stir to dissolve the sugar. Bring the mixture up to the boil, then simmer briskly for 3-4 minutes until the bubbles look syrupy. Remove from the heat and leave to cool.

Add the lemon zest and juice to the syrup while it is still slightly warm. Then add the eau-de-vie or vodka. Pour the limoncello into a sterilised bottle or jars and seal. Leave in a cool, dark place for 24 hours, shaking occasionally, then strain into a clean bottle.

Put in the freezer for several hours before serving. The liqueur is best served in frozen shot glasses.

For the biscotti, preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment. Mix the flour, sugar and baking powder together in a large bowl. Add half the beaten eggs and mix well, then add half of what’s left and mix again. Now add the last quarter a little bit at a time until the dough takes shape but isn’t too wet (you may not need to use all the eggs). Add the dried fruit and lemon zest and mix well.

Divide the dough in half, and each half into a sausage shape and place on the baking tray, leaving at least a 6cm/2½in gap between them. Lightly flatten the ‘sausages’, then bake for 20-30 minutes until golden brown.

Remove from the oven and leave for 10 minutes to cool and firm up. Turn the oven down to 150C/300F/Gas 2. Once cooled move the cooked biscotti dough onto a cutting board. Using a serrated knife, cut the biscotti on an angle into 5mm/¼in slices. Lay the slices on the baking tray. Return to the oven and cook for eight minutes, then turn the slices over and cook for a further 10-15 minutes or until pale golden brown. Remove from the oven and cool the biscotti on wire racks.

For the marshmallows, place the granulated sugar, glucose and 200ml of water into a heavy-bottomed saucepan and bring to the boil. Cook over a medium high heat until a sugar thermometer shows 127C/260F.

Place the egg whites into a clean grease-free bowl and whisk to firm peaks.

Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug.

Continue to whisk the egg whites, then pour the sugar syrup mixture onto the egg whites, whisking all the time until the whites are shiny. Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk.

Lightly oil a shallow 30x20cm/12x8in baking tray. Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife. Place in the fridge for at least one hour to set.

Dust some more icing sugar and cornflour over the work surface. Loosen the edge of the marshmallow, then turn out onto the dusted work surface. Cut into squares and roll in the icing sugar and cornflour to coat totally.

Serve couple of biscotti, a marshmallow and a shot of limoncello per person and then pile the rest of the biscotti and marshmallows onto a serving plate so people can go back for more!