Ingredients
| 300ml whipping cream | |
| 2 tablespoons icing sugar | |
| zest and juice of 1 lemon | |
| 150g mascarpone | |
| 150g lemon curd | |
| 170g passionfruit pulp | |
| DIPPERS | |
| limoncello | |
| 8–12 ricciarelli biscuits |
This was originally imagined to be a build-your-own-tiramisu using sponge fingers for dipping. But, thanks to Emily’s gluten aversion, I bought ricciarelli (an Italian almond biscuit) for her instead. Turned out, they were better. So much better. As goes with drinking most things straight, quality is best. I was lucky enough to dip my (biscuit) fingers into my friend Adele’s homemade limoncello. An angelic moment.
THE SUBS
LIMONCELLO Cointreau / Grand Marnier
RICCIARELLI BISCUITS any nutty biscuit
View the recipe collection recipe
Instructions
| 1. | In a bowl, whip the cream, icing sugar and lemon zest for 2 minutes, or until fluffy with soft peaks. |
| 2. | Add the mascarpone and briefly beat until just combined. |
| 3. | Spoon the cream mixture into a bowl (a very silky experience). |
| 4. | Dollop over the lemon curd and passionfruit. Give it a little swirl. |
| 5. | Pour the limoncello into glasses. |
| 6. | Dip the ricciarelli into the limoncello then scoop into the mascarpone mix. |
| 7. | Or just sip it straight. Or just experience it how you want to. |
This is an edited extract
from Happy Hour Snacks
by Bec Vrana Dickinson,
published by Hardie
Grant Books. Available
in stores nationally
from 3 September.
$44.99. Photography
by Chris Chen.