Tangy, creamy lemon with a hint of mint and fresh seasonal fruit.
|1||Package Tenderflake® Patty Shells|
|¾ cup||(175 mL) Mascarpone cheese|
|¾ cup||(175 mL) Lemon curd|
|3 tbsp||(45 mL) Chopped fresh mint|
|¾ cup||(175 mL) Whipping cream|
|2 tbsp||(30 mL) Sugar|
|1 tsp||(5 mL) Finely grated lemon zest|
|2 tbsp||(30 mL) Limoncello (optional)|
|Seasonal fresh fruit (strawberries, blueberries, peaches, kiwi)|
PREHEAT oven to 400°F (200°C). Bake patty shells according to package directions. Remove centers and set aside to cool.
USING a hand mixer, combine mascarpone and lemon curd in a bowl. Beat until smooth. Add mint and stir to combine.
COMBINE whipping cream, sugar, lemon zest and limoncello (if using), in a separate bowl. Using clean beaters, whip until stiff peaks form. Fold half of the lemon mascarpone mixture into the whipped cream.
FILL each patty shell with equal amounts of lemon mascarpone mixture and top with whipped cream mixture. Assemble on dessert plates and scatter with fresh fruit.
Garnish with a sprig of fresh mint.
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