Make the candied lemon– shred the zest finely and place in a small saucepan, add the juice and water, plus the sugar, mix together and bring to the boil, simmer for 10 minutes, then cool. Strain the juice into the other syrup you prepare next- this will be for dipping the sponge fingers.

Make the base syrup, simply put all the ingredients into a small saucepan with ¾ of your chosen spirit and simmer for 10 minutes, remove and cool. Just before using, add the remaining 1.4 of the spirit, now the syrup is ready for dipping.


Making the cream filling– mix together the mascarpone, double cream, sugar, vanilla until nicely combined- ripple in the lemon curd.


Assemble– Make a layer of soaked biscuits for the bottom of your dessert bowl- cut them to fit. Spread a layer of fruits and creamy mix on top, then repeat, starting with the biscuits. Finish with a nice topping of the creamy mix and a few berries. Sprinkle with the lemon zest, if using. Chill for at least 1 hour.


Serve– Just before serving, top with toasted flaked almonds and a dusting of icing sugar.









20 boudoir biscuits- (see recipe)


Zest and juice of a large lemon (50ml juice)

Zest and juice of an orange (100ml)

4 tablespoons vodka or brandy

150g sugar

The Cream

300g mascarpone

100ml double cream

50g icing sugar

1 teaspoon vanilla paste

1 tablespoon lemon curd

300g mixed summer berries

To finish

1 large lemon, zest peeled with a wide peeler

Juice of the lemon + 50ml water

100g sugar

A few mixed berries

Some toasted almonds

Icing sugar for dusting