Chilled lemon puddings

(from Elyce123’s recipe box)

Source: delicious. August 2006

Prep time: 30 minutes
Serves 8 people

Categories: August


  • 100g sponge fingers, broken into small pieces
  • 75ml limoncello
  • 4 large eggs, separated
  • 165g caster sugar
  • Finely grated zest of 3 lemons, plus extra grated zest to decorate
  • 250g mascarpone
  • 150g blueberries
  • 125g strawberries, hulled and roughly chopped


  1. Place the sponge fingers in a bowl and drizzle with the limoncello. Stir and set aside to soften.

  2. Using an electric hand whisk, beat the egg yolks with 110g sugar for a few minutes until pale. Beat in the lemon zest and mascarpone.

  3. In a separate bowl, whisk the egg whites to stiff but not dry peaks. Using a large metal spoon, mix a spoonful of egg white into the yolk mix to loosen, then fold in the rest with the sponge fingers. Spoon into 8 × 250ml glasses. Chill for 2 hours.

  4. An hour before serving, mix the fruit with the remaining sugar. Set aside to become juicy. Serve each pudding topped with the berries and some grated zest.

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