A lemony twist on the classic, serve in individual portions or family style, it will go down well with any dinner party guests 🍋
100ml Perfetto Lemon
600 ml double cream
100 g caster sugar
250 g mascarpone
1 tsp. vanilla extract
2 lemons, 1 zested and 1 pared
150 ml sugar syrup
200 g sponge fingers (around 30)
200 g lemon curd, plus extra to decorate
50g white chocolate
Put the double cream, 100g caster sugar, mascarpone, vanilla and lemon zest into a large bowl and whisk until thick and at soft peaks. Set aside until needed.
Put the Perfetto Lemon and sugar syrup into a shallow bowl.
One at a time, dip half of the sponge fingers into the bowl and soak for 10 seconds on each side. Place the soaked biscuits into your chosen serving dish.
Spread over half of the lemon curd in a thin layer to cover the biscuits. Then spoon half of the whipped cream mixture on top and spread out so there’s an even layer.
Repeat, dunking the biscuits and layering them with the curd and finishing with a final layer of cream, spooning it on to create ripples. To decorate you can swirl some extra lemon curd on top and finish with a of grated white chocolate. Cover and put in the fridge to chill for a few hours or overnight.
Enjoy! Strictly 18+