Put a smile on Dad's face this Father's Day with a delicious dessert.


  • 6 small mason jars

  • 50g McKenzie's Hazelnut Kernels

  • 70g gingernut biscuits

  • 70g butternut biscuits

  • 100g butter, melted

  • 1/2 cup McKenzie's Fine Desiccated Coconut

  • 4 eggs

  • 4 egg yolks

  • 1 1/2 cups caster sugar

  • 160g unsalted butter

  • 4 lemons, zested and juiced

  • 150ml cream

  • 250g marscapone cheese

  • 1 tsp vanilla extract

  • 2 tbs icing sugar


  • 1.

    In a frying pan, toast the hazelnuts until they are golden. Meanwhile, crush the biscuits until they resemble fine crumbs.

  • 2.

    Once hazelnuts are toasted, lightly crush them so that they are still chunky. Combine biscuits, melted butter, coconut and hazelnuts and place mixture at the bottom of each mason jar. Cover and chill until base is firm.

  • 3.

    To make the curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Allow to cool to room temperature.

  • 4.

    To make the final layer, beat the cream until stiff peaks form. Add the cheese, vanilla and icing sugar and mix until just combined.

  • 5.

    To assemble, place about 1/4 cup of curd on top of the biscuit bases. Dollop the cheese mixture on top of the curd. Enjoy!

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1013kj
  • Fat Total 75g
  • Saturated Fat 42g
  • Protein 19g
  • Carbohydrate 69g
  • Sugar 54g
  • Sodium 466mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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