These quick and easy desserts make a delicious sweet treat for any occasion

Serves 4
Ready in 15 minutes

Juice of 2 large lemons
50g caster sugar
250g tub mascarpone cheese
200ml double cream
10 sponge fingers
2 tbsp white chocolate curls, to decorate

Mix the lemon juice and sugar in a bowl and stir until the sugar has dissolved.

Place the mascarpone in a large mixing bowl and beat with a wooden spoon until soft and smooth. Gradually beat in half the lemon sugar mixture, beating well after each addition.

In a separate bowl, whip the cream until softly peaking. Gently fold the cream into the lemon mascarpone mixture. If it is a little too firm, fold in 2-3 tbsp of milk or single cream.

Dip four of the sponge fingers in some of the remaining lemon and sugar mixture then arrange in the base of four glass serving dishes, breaking to fit if necessary. Spoon half the mascarpone cream mixture on top.

Repeat the layers once more using the rest of the sponge fingers, lemon sugar mixture and lemon mascarpone cream.
To make the white chocolate curls, run a swivel-bladed vegetable peeler along the side of a bar of good quality white chocolate. Scatter the white chocolate curls over the top. Serve immediately or chill in the fridge for 2-3 hours before serving.

Add a citrus kick: If you’re looking for an extra citrus kick then add the zest of 1 lemon to the cream mixture.

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