Lemon curd with strawberry, mascarpone cream & vanilla shortbread

 

Makes 4

 

Shortbread

165g plain flour

100g cold butter, diced

65g caster sugar

1 tsp vanilla extract

1 medium egg yolk

1/2 lemon zest

 

Mascarpone cream

250g mascarpone

1 tbsp icing sugar

1 tsp vanilla extract

100ml cream, semi whipped

100ml pouring cream.

 

Remaining ingredients

1 jar (290g) Vanilla Bean Patisserie lemon curd

300g strawberries, sliced or diced

 

Method

• For the shortbread, preheat your oven to 180C / 160C fan / 350F / Gas 4.

• Place the flour and butter into a food processor and blitz until you have a breadcrumb consistency. If you don't have a processor, you can do this by hand by rubbing the flour and butter together with your fingertips.

• To this add the sugar, lemon zest, vanilla and egg yolk. Mix until a smooth dough is formed.

• Pop this onto a sheet of parchment paper, dust with flour and roll out to a thickness of 1/2 cm.

• Place this onto a baking tray and into the oven for 15-18minutes.

• Once golden brown, remove and allow to cool completely.

• For the marscapone cream, in a bowl mix the marscapone, icing sugar and vanilla until smooth.

• To this fold in the semi whipped cream and finally add the pouring cream to loosen the mixture.

• To assemble, spoon some of the Vanilla Bean Patisserie lemon curd into your sundae glass and layer with the diced strawberries, mascarpone cream and crumbled shortbread.

• Serve straight away & enjoy.

 

The Vanilla bean Patisserie also has a delicious lime curd and a passion fruit curd, either of these work beautifully with this recipe.