A fishing expedition – here comes the pud!

Fishing for a pud was easy – tiramisu was unanimous and when I mentioned a lemon version even better, their favourite flavour!

I suppose if I had a “signature” pud it would be tiramisu - but not as you know it.

If you like the idea of tiramisu but not the coffee, here's an alternative that I hope will appeal to everyone, erm, unless of course you don't like lemon!

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional)

20 sponge fingers or Madeira cake * see note that follows

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur for a grown up version, add it to the cooled syrup.

Mix a little of the cream carefully with the caster sugar and mascarpone to combine and loosen, gradually add the remainder of the cream and then, using a hand mixer, whisk gently to thicken slightly. Add the lemon curd to the mixture and use the disconnected blades from the mixer fold in the curd so that it gives a ribbon effect.

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

Cling film and fridge until you're ready to decorate and serve.

Coming up – the tiddy (individual) version …