Lemon Posset with Caramel Swirl

A creamy mascarpone and lemon dessert layered with raspberries and shortbread, topped with a homemade decorative golden caramel swirl.

Vegetarian Dessert No-Bake Lemon Raspberries

Estimated Nutrition

Calories

2185.4

kcal / serving

2185.4 kcal total

Carbs

178.5g

per serving

178.5 g total

Fat

158.2g

per serving

158.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

For the caramel swirl

tbsp

Icing Sugar

CondimentsSauces

tbsp

Lemon Curd

Ready-made

Dairy

175

Mascarpone

100

Double Cream

Whipped

tbsp

Milk

Whole

Fruits

tbsp

Raspberries

Fresh

GrainsCereals

piece

Shortbread Biscuits

Ready-made, crushed

Liquids

290

Water

Warm

NutsSeeds

sprig

Mint

For garnish

Method

Dissolve 150g sugar in 290ml warm water over low heat in a heavy-based saucepan.

Boil the mixture until it turns into a golden caramel.

Halt the cooking by dipping the pan base in cold water and let it stand until viscous.

Pour caramel swirls onto oiled baking paper and leave to cool.

Mix mascarpone, icing sugar, and lemon curd in a bowl.

Fold in the whipped cream and milk.

Layer crushed shortbread, two tablespoons of raspberries, and the posset mixture in a tall glass.

Top with remaining raspberries, the caramel swirl, and a mint sprig.