LIMONCELLO POTS
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.
