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.
12 Lady Finger Sponges – see recipe below
Zest and juice of a large lemon (50ml juice)
Zest and juice of an orange (100ml)
4 tablespoons vodka or brandy
100ml double cream
50g icing sugar
1 teaspoon vanilla paste
1 tablespoon lemon curd
300g mixed summer berries