Recipes

First make the base syrup, simply put all the ingredients into a small saucepan and simmer for 10 minutes, remove and cool, ready for dipping.

Mix together the mascarpone, double cream, sugar, vanilla – swirl in the lemon curd.

Make a layer of soaked biscuits for the bottom of your dessert bowl/dish. Spread a layer of fruits and creamy mix on top, then repeat, starting with the fingers.

Finish with a nice topping of the creamy mix and a few berries.

Sprinkle with the lemon zest, if using. Chill for at least 4 hours.

Note: if you are making individual ones, 1 hour in the fridge is fine.

Note: I love this finished with toasted flaked almonds and a dusting of icing sugar.