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Crumble the shortbread into the base of four wine glasses or sundae dishes and moisten with half of the wine.
Place the mascarpone, cream and icing sugar in a bowl and whisk until it forms soft peaks. Fold in the remaining wine. Swirl the lemon curd through the mixture, leaving a marbling of yellow.
Spoon the mixture into the glasses and scatter with the toasted almonds. Garnish with a sprig of mint and serve straightaway or chill in the fridge to serve later.
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