- Serves: 6
- Prep Time: 5 minutes plus freezing
- Effort: easy
- 75 g icing sugar
- 500 g mascarpone
- 150 g lemon curd
- 5 white meringues, crumbled
1. Mix icing sugar into mascarpone. Ripple through the lemon curd and crumbled meringue.
2. Spoon into a cling film-lined, straight-sided freezer-proof box and freeze overnight.
3. When ready to serve, ease the ice cream out of the container and slice into thick slabs.
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