Chilled lemon puddings

Ingredients (serves 6)

• 100g savoiardi (sponge fingers), broken
• 1/3 cup (80ml) limoncello*
• 4 eggs, separated
• 3/4 cup (165g) caster sugar
• Grated zest of 3 lemons, plus extra to garnish
• 250g mascarpone
• 150g blueberries
• 125g strawberries, chopped

 

Method

1. Place savoiardi in a bowl and sprinkle with limoncello. Set aside.
2. Using electric beaters, beat yolks with 1/2 cup (110g) caster sugar until pale. Add zest and mascarpone. Beat to combine.
3. In a separate bowl, whisk eggwhites until firm. Using a large metal spoon, combine a spoonful of the eggwhite with yolk mixture to loosen, then gently fold in remaining eggwhite and savoiardi. Divide among serving cups. Chill for 1-2 hours.
4. Meanwhile, combine berries with remaining 1/4 cup (55g) sugar. Set aside while puddings chill. Serve puddings topped with berries and extra zest.

 

Notes

• * From selected liquor shops.