So, here goes…
Mix 80z mascarpone, 60z of creme fraiche, 30z caster sugar with the rind and juice of two lemons and a little vanilla extract. Place in a piping bag and fill a glass or a little pot half full.
Then add a layer of good quality lemon curd and continue piping.
I have used a selection of shot glasses.
Next, make a basic sponge mix and add the rind of one lemon, lemon extract and bake in a tin. When it was cooked I poured over a lemon syrup while the cake is still warm ( caster sugar heated with the juice of two lemons until sugar has dissolved). Then after cooling I cut out little circles with a scone cutter.
I had a few blackcurrants left in the freezer – these were heated with sugar to taste and passed through a sieve to make a sauce.
Next, it’s all in the assembly…do you remember those tiny meringues I made to use up eggs? They fit perfectly on the top of the lemon pots and the pink-swirl ones on a mini fruit salad.
Ta-da! What do you think? I did these for a dinner party and there was nothing left. ..not even a smear of sauce. It was all in the preparation and the assembly was really quick. I would make these again – in fact I did make another batch of the lemon mascarpone mix for the children – yum!