1. To make the mousse, place the lemon zest and sugar in the bowl of a food processor and process until the sugar has turned yellow and is the consistency of damp sand. Transfer into the large bowl of a cake mixer fitted with the whisk attachment. Add the eggs and beat on medium-high for about 5 minutes, until light and billowy. Add the limoncello and 150ml of the lemon juice and whisk for another 2 minutes.

2. Meanwhile, place a fine-mesh sieve over a large bowl and set next to the stove top.

3. Transfer the limoncello mix to a large (at least 3 litre-capacity) heavy saucepan (a Dutch-oven or cast-iron pot works well) and place over medium-low heat. Stir slowly and continuously with a heat-proof silicone spatula for about 5 minutes until very warm.

4. Reduce the heat to low, and without allowing the mix to boil, keep stirring slowly and continuously in a figure 8 pattern for another 10-15 minutes until the custard has thickened enough to coat the back of the spatula. Strain the mixture over the prepared sieve and bowl, discarding the zest and any lumps collected in the sieve. Add the remaining 30ml of lemon juice to the custard and stir gently to cool it down a little, if possible over a large bowl of iced water. Press a piece of baking paper directly onto the surface of the custard and refrigerate for several hours, preferably overnight.

5. At least 4 hours (and up to 24 hours) before serving, whisk the cream to firm peaks either in the cake mixer or with handheld beaters. Fold a third of the cream into the cold lemon custard to loosen the mixture, then fold through the remaining cream gently but thoroughly until combined. Scrape the mousse into a large trifle bowl or scoop into 8 or 10 individual coupe glasses. Cover and place in the fridge for at least 4 hours (or up to 24 hours) to chill.

6. To make the coconut wafers, line the base and sides of a regular 900g loaf tin (approx 20cm x 10cm) with baking paper, allowing a generous overhang on the long sides.

7. Place the flour, sugar, almond meal and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse a few more times until the butter is in small pieces and the mixture resembles coarse crumbs. Add the dried coconut, coconut milk (or milk or water) and vanilla and pulse until the mixture just begins to come together, then tip it out into the lined loaf tin. Press the mixture evenly into the tin, tamping down hard to form a compact layer. Fold the overhanging baking paper down to cover the top, then transfer to the fridge for several hours (or up to 3 days) to firm up. It should be cold, but pliable when pressed for ease of slicing.

8. Once the dough is firm, preheat oven to 175C fan-forced (195C conventional) and line an oven tray with baking paper. 

9. Lift the coconut slab out of the tin and onto a cutting board. Slice crosswise into very thin slices (about 4-5mm) and carefully transfer them onto the prepared oven tray, spaced 1cm apart. Bake for 10-12 minutes or until golden brown. Allow to cool completely before packing in an airtight container.

10. When ready to serve, scatter the berries liberally on top of the mousse and serve a couple of coconut wafers alongside.

This recipe features in Good Weekend's festive feast