Hit spring flavours lemon and liquorice have found their way into the same jar. The sourness of the lemon perfectly complements the sweetness of the liquorice to form an excellent flavour combination.

 

Recipe:

base

100 g crushed Savoiardi biscuits

 

liquorice filling

6 Liquorice Fudges

2 dl (200 ml) cream

150 g mascarpone

2 sheets of gelatine

Soak the gelatine sheets in plenty of cold water.

Chop the fudges and warm them in a saucepan with the cream over a low heat until the fudges have melted.

In another saucepan, dissolve the soaked gelatine sheets in a little water and slowly pour the cream and fudge mixture over in a thin stream.

Mix the mascarpone into the slightly cooled mixture. Place the filling in the refrigerator for around two to three hours to set while you prepare the lemon filling.

 

lemon filling

3 dl (300 ml) cream

4 tbs. lemon curd

1 tsp. vanilla sugar

150 g mascarpone

Whip the cream until stiff peaks form, then add the mascarpone and lemon curd. Flavour with vanilla sugar. Place the filling in the refrigerator for around two to three hours to set.

 

Once the fillings have set, spoon the dessert into the jar in layers, starting with the crushed biscuits. To end, decorate the dessert with pieces of fudge.