Sunshine filled PUDDINGS

Delight your guests with these fruity desserts at your next gathering

- 

Lemon and pistachio tiramisu terrine
A citrus zing replaces coffee in this showstopper.

SERVES 10

PREP 30 mins, plus overnight chilling

FOR THE PISTACHIO PRALINE

* 50g caster sugar

* 50g pistachios

FOR THE LEMON CREAM

*300ml double cream

*2 gelatine leaves, soaked in cold water for 5 mins

*3 medium free-range egg yolks

*100g caster sugar

*250g mascarpone

*160g lemon curd

* 1tsp vanilla bean paste

* Finely grated zest 1 lemon, plus extra to decorate

FOR THE SPONGE LAYER

*150ml limoncello

* Juice 1 lemon

*1tbsp caster sugar

*30 sponge fingers

TO DECORATE

* Finely grated white chocolate (optional)

YOU WILL NEED

*10x20cm loaf tin (1.6ltr volume), the sides lined with cling film

For the praline, slowly melt the sugar in a pan to a deep-golden caramel. Stir in the pistachios; pour straight on to a tray lined with baking paper. Set aside and, when set and cooled, chop finely.

For the lemon cream, warm 100ml double cream in a small saucepan. Off the heat, add the gelatine, mixing to dissolve. Mix in the remaining cream and set aside to cool.

Using an electric mixer, beat the yolks and sugar until pale and voluminous. Beat in the mascarpone until smooth. Add the cream mixture, lemon curd, vanilla and lemon zest, and whisk to soft peaks.

Warm the limoncello, lemon juice and caster sugar in a saucepan to dissolve the sugar. Dip 10 sponge fingers in the syrup and arrange in the base of the tin. Spread over a quarter of the cream and a third of the praline. Add another quarter of the cream; layer with more sponge, a quarter of the cream, a third of the praline, and a quarter of the cream, finishing with a layer of sponge fingers. Cover and chill overnight to set.