LIMONCELLO POTS

Yields4 Servings
 3 tbsps lemon curd
 2 tbsps Limoncello
 250 g mascarpone cheese, beaten and softened
 300 g greek yoghurt
 2 tbsps icing sugar
 Candied cherries
1

Mix the lemon curd and Limoncello (or lemon juice) to make a syrup. In another container thoroughly mix together the mascarpone, greek yoghurt and icing sugar. Add most of the lemon syrup to the creamy mixture, and fold until it is combined.

2

Spoon into dessert dishes, or try serving in stem glasses for a modern twist. Pour the remaining syrup over each, and top with the candied cherries.

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