A lemon preserve with plenty of zest! Can be folded into whipped double cream and served with meringues or simply smother over warm buttered scones.
Isabella’s Heavenly Lemonchello Dessert
200g Amaretti Biscuits (reserve some to garnish)
4 dsp of Limoncello Liquor or Lemon syrup (see recipe)
250g Mascarpone cheese
4 dsp Fromage Frais or Natural Yogurt
4 dsp Isabella’s Lemonchello or more to taste!
Line the base of a serving dish or individual glasses with some Amaretti biscuits
Pour the lemon liquor over the biscuits or use the lemon syrup
To make a Lemon Syrup: put the juice of 2 lemons, 2 Tbsp of sugar and 100ml of water into a small pan, bring to the boil, stirring until the sugar has dissolved, continue to boil for a further 5 mins then turn off the heat and allow to cool.
Meanwhile mix the Mascarpone and Lemonchello conserve together thoroughly
Then gently fold in the Formage frais into the creamy Lemonchello mixture
Place half of this mixture over the Amaretti biscuits
Followed by another layer of Amaretti biscuits
Then place the rest of the creamy lemonchello mixture to cover the layer of biscuits
Finally crumble some more of the Amaretti biscuits over the top to garnish.
Allow this dessert to chill for at least 2 hours before serving or even overnight.
Isabella’s Lemonchello is also delicious folded in to whipped double cream and served with Meringues or simply served on warm buttered scones.