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The tangy rhubarb is a great match for the creamy mascarpone rippled with sweet lemon curd.
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After reading the other readers comments I was careful how much curd I added but I used my homemade lemon curd which was not too sweet at all.
I only used a couple of spoonfuls of lemon curd as 380g seemed a lot for the amount of Mascarpone and it was plenty and tasted lovely. Also, the recipe says divide between 6 glasses, but it serves 4. Would definitely do it again & can make ahead apart from the biscuits and icing sugar to be added just before serving.
tasty but VERY sweet dessert. check my food blog http://isitworthwaitingfor.blogspot.com/2011/04/roasted-rhubarb-and-lemon-curd-pots.html
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