Makes about 1.5 litres

• 600g thick double cream
• 3 tbsp icing sugar
• 250g tub mascarpone
• Zest of 1 lemon
• Juice of 2 lemons
• ½ jar lemon curd
• 100g meringue nests

1. Beat the cream and sugar with a mixer until it just forms soft peaks.
2. Add the mascarpone and beat until just combined.
3. Stir in zest, lemon juice and lemon curd until mixed.
4. Crumble the meringues into the mixture and spoon into a plastic tub.
5. Freeze for at least 5 hours, or overnight.
6. Serve with melted chocolate of your choice drizzled over.

You can make your own meringues if you like, as they will be a little softer and chewy than bought.

You may need to add the lemon juice and curd gradually and taste to test, (which is a real hardship) before putting all of it in x