Mascarpone, limoncello, fresh strawberries and sponge fingers are layered together in this delicious pudding - full of bright, zingy, summery flavours.
- 150g mascarpone
- 150ml double cream
- 1 large punnet strawberries, hulled, chopped, half blended into a puree half left chopped
- 2 egg yolks
- 4 tbsp. sugar
- 150ml each limoncello and orange juice
- 12 Italian sponge fingers
Beat the cream until soft peaks form. Whisk eggs and sugar together until pale and fluffy. Gently fold mascarpone into the eggs along with half of the cream.
Mix the limoncello with the orange juice.
Assemble the puddings. Layer chopped strawberries, biscuits dipped in the limoncello mixture and mascarpone in the glasses, then top with strawberry puree. Chill until ready to serve.