This quick lemon dessert recipe is infused with warming ginger and zesty lemon. A simple, special pud.
Ingredients
- 1 ball stem ginger in syrup, finely chopped, plus 1 tbsp syrup
- 75g mascarpone
- 4 tbsp icing sugar
- 250ml double cream, lightly whipped
- 8 tbsp lemon curd (we like Duchy Originals Organic Traditional Lemon Curd, from major supermarkets)
Method
- 1. In a large bowl, beat the stem ginger syrup, mascarpone and icing sugar together until smooth.
- 2. Lightly fold in the whipped cream, then stir through the lemon curd with a fork so it is streaked.
- 3. Divide the lemon curd fool between 6 glasses and top with the chopped stem ginger. Serve with ginger thins, if you like.
Nutritional info
Per serving: 367kcals, 28.4g fat (17.8g saturated), 1.5g protein, 28g carbs, 22.8g sugar, 0.1g salt