Ingredients:
- 250ml fresh cream
- 2 tbsp mascarpone
- 4 tbsp shop-bought lemon curd
- 6 shop-bought meringue nests
- 250g fresh raspberry
- Zest of half a lemon
Method:
- Prepare the filling by beating the fresh cream and mascarpone together.
- Swirl through the lemon curd.
- Add a dollop of the filling to the top of each meringue nest.
- Top with raspberries, add a little lemon zest over the top and serve.
