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Lemon curd syllabub


  • 2 shortbread biscuits lemon flavoured or plain

  • 50 ml white wine

  • 75 g mascarpone

  • 250 ml Double cream

  • 4 tablespoons icing sugar

  • 8 tablespoons lemon curd

  • 2 tablespoons flaked Almonds toasted

  • 2 sprigs fresh Mint


  • 1.

    Crumble the shortbread into the base of four wine glasses or sundae dishes and moisten with half of the wine.

  • 2.

    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.

  • 3.

    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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