“The Amalfi coastline is one of the most stunning in Italy and its natural beauty brings many tourists to the area. The area’s other claim to fame is its production of lemons. The coastal cliffs are dotted with terraces of lemon trees, some of them bearing fruit the size of rugby balls. The locals use these versatile fruits to their full potential: many lemon grove owners make and sell bottles of limoncello, and street vendors sell refreshing lemon sorbet” – Gino
– 250g Mascarpone Cheese
– Zest of 2 Amalfi or unwaxed lemons
– 3 tablespoons of Limoncello Liqueur
– 3 Egg Whites
– 50g Caster Sugar
– 8 Amaretti Biscuits
Mix together the mascarpone, lemon zest and limoncello.
Whisk the egg whites to stiff peaks, then whisk in the caster sugar. Fold half of it through the mascarpone mixture, then fold in the remaining half. This will help keep it light and fluffy.
Spoon the mixture into glasses and eat straight away if you like a fairly liquid texture. Alternatively, set in the fridge for 30 minutes or even overnight.
Before serving, crumble the amaretti biscuits over the top.
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