Serves 10
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To make the lemon syrup

To make the mascarpone cream

To assemble

  1. To make the lemon syrup, add the lemon rind to a small pot. Add the caster sugar and water. Heat over a low heat until the sugar has dissolved. Remove the lemon rind and set aside to cool.
  2. Whisk the egg yolks and sugar together until thick and pale yellow in colour. Add the mascarpone and whisk to form a mousse-like texture. Add the Lemoncello liquor (if using) and which to combine.
  3. In a separate bowl, whisk the egg whites until frothy. Fold the egg white into the mascarpone mixture and set aside.
  4. To assemble, first dip the biscuits into the lemon syrup, soaking on each side so they become wet, but not soggy. Add a layer of the soaked biscuits to the bottom of your Pyrex® medium cook & freeze lidded dish.
  5. Next, spread half the mascarpone cream in an even layer on top of the soaked biscuits.
  6. Dollop two tablespoons of lemon curd on top and use the tip of a knife to spread the curd making a marble effect. Sprinkle roughly half the chopped pistachios on top.
  7. Add another layer of soaked biscuits, followed by the remaining mascarpone cream in an even layer. Reserve roughly two tablespoons of the mascarpone mixture to decorate if you wish.
  8. Carefully spread the rest of the lemon curd in an even layer on top, put the lid on the dish, and leave in the fridge to set overnight.
  9. To decorate, pipe or spoon the remaining mascarpone mixture into one corner of the dish, add the slices of lemon, a dusting of icing sugar and a scattering of chopped pistachios.

Test kitchen tips

  • This dessert can be made up to two days in advance. Hold off on decorating until you’re ready to serve.
  • This dessert will keep for 4 days in the Pyrex® Cook & Freeze, covered with a lid in the fridge. If you’ve made it in advance, include the days before serving in your total number of days.

 

Pyrex® is a trademark of Corning Incorporated used under licence by International Cookware.

Nutrition Facts

Per serving: 660kcals, 44.1g fat (20.5g saturated), 60.5g carbs (46.9g sugars), 12.2g protein, 1.3g fibre, 0.262g sodium

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