An easy to prepare reworked version of Eton Mess from Claire Thomson’s ” New Kitchen Basics”.
- Put the mascarpone and lemon curd into a large mixing bowl and beat using an electric beater until completely combined ( or use a food processor).
- Pour the mixture into a shallow dish, cover and chill for about 3 hours until set to a soft cream.
- Once the mix is set, whip the double cream to softy peaks. Layer the curd mousse, whipped cream and scrunched biscuits in glasses, finishing with a dollop of the whipped cream and a sprinkle of amaretti.
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