Serves 8-10
175g Nice biscuits, crushed
75g butter, melted
350g mascarpone cheese
400g cream cheese, at room temperature
200ml double cream
1 lemon, zest and juice
3 tbsp lemon curd
½ tsp vanilla extract
4 small meringue nests, crushed
175g Nice biscuits, crushed
75g butter, melted
350g mascarpone cheese
400g cream cheese, at room temperature
200ml double cream
1 lemon, zest and juice
3 tbsp lemon curd
½ tsp vanilla extract
4 small meringue nests, crushed
- Stir together the crushed biscuits and the butter until combined. Press into the base and up the sides of small serving glasses or jam jars.
- Beat the mascarpone, cream cheese, double cream, lemon zest and juice, lemon curd and vanilla extract with an electric whisk until light and fluffy.
- Divide the filling among the glasses. Cover with cling film and refrigerate for three hours.
- Before serving, scatter the crushed meringues over the top to serve.
Per serving: 453kcals, 37.4g fat (21.1g saturated), 22.4g carbs, 7.6g sugars, 9.3g protein, 0.5g fibre, 0.23g sodium