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Lemon, mascarpone and basil syllabub

Matt Tebbutt from Market Kitchen
Matt Tebbutt creates a zingy dessert combining tart lemons, creamy mascarpone and aromatic basil, served with nutty almond biscuits

Lemon, mascarpone and basil syllabub

Method

1. For the almond biscuits: preheat the oven to 180C/gas 4.

2. In a bowl, beat the butter and sugar together until pale and creamy, then add the ground almonds and eggs. Mix well, then sieve in the flour and mix until a smooth dough forms.

3. Spoon the almond mixture into a piping bag and pipe fingers onto a baking tray lined with baking paper. Stick some flaked almonds on top of the fingers and bake in the oven for ten minutes, or until golden-brown and crisp.

4. Transfer the almond biscuits onto a cooling rack and allow to cool.

5. For the syllabub: in a bowl, whip the cream and icing sugar together until soft peaks form when the whisk is removed from the bowl. Gently fold in the mascarpone cheese, then lightly stir in the lemon curd for a rippled effect.

6. Stir in the basil and spoon into serving glasses. Serve with the almond biscuits on the side.