Categories: August

Ingredients

• 100g sponge fingers, broken into small pieces
• 75ml limoncello
• 4 large eggs, separated
• 165g caster sugar
• Finely grated zest of 3 lemons, plus extra grated zest to decorate
• 250g mascarpone
• 150g blueberries
• 125g strawberries, hulled and roughly chopped

Directions

1. Place the sponge fingers in a bowl and drizzle with the limoncello. Stir and set aside to soften.

2. Using an electric hand whisk, beat the egg yolks with 110g sugar for a few minutes until pale. Beat in the lemon zest and mascarpone.

3. In a separate bowl, whisk the egg whites to stiff but not dry peaks. Using a large metal spoon, mix a spoonful of egg white into the yolk mix to loosen, then fold in the rest with the sponge fingers. Spoon into 8 × 250ml glasses. Chill for 2 hours.

4. An hour before serving, mix the fruit with the remaining sugar. Set aside to become juicy. Serve each pudding topped with the berries and some grated zest.

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