Prep Time
20 mins
Servings
6 Servings
Cook Time
0 mins
Difficulty
Easy
Perfect for family gatherings this festive season, bright lemon layered with creamy mascarpone and a buttery almond crumb make a luxurious & easy no-bake dessert.
Ingredients
150g almond flour (fine almond flour gives the best crumb)
60g unsalted butter, melted
50g erythritol (or preferred granulated low-carb sweetener) (30g for the base, 20g for the filling)
300g mascarpone (full-fat for best texture)
150ml double cream, well chilled
1 lemon, juice (approx 30ml) (juice of 1 lemon)
2 lemon, zest (zest of 2 lemons total (approx 2 tbsp))
1 tsp vanilla extract
25g flaked almonds, lightly toasted (for garnish)
pinch salt
Method
Step 1
Toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan, until golden. Set aside to cool.
Step 2
Make the almond crumb by mixing the almond flour with 30g erythritol and a pinch of salt in a bowl. Stir in the melted butter until the mixture holds together and resembles damp sand.
Step 3
Divide the crumb between six 200ml jars or serving glasses, pressing down with the back of a spoon to form an even base. Chill while you make the filling.
Step 4
In a mixing bowl, whisk the mascarpone with the remaining 20g erythritol, lemon juice, lemon zest (reserve a little zest for serving) and vanilla until smooth.
Step 5
Whip the chilled double cream to soft peaks, then fold gently into the mascarpone mixture until fully combined and airy.
Step 6
Spoon or pipe the lemon mascarpone over the chilled almond bases, smoothing the top. Sprinkle with the toasted flaked almonds and the reserved lemon zest.
Step 7
Serve immediately or chill for at least 1 hour to firm up. Keep refrigerated and consume within 48 hours.
Nutritional Information
Per serving:
Energy - 591kcal
Protein - 9.3g
Carbohydrates - 9g
Fat - 58.2g
Fibre - 3.5g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a lighter version, replace 50g mascarpone with natural full-fat Greek yoghurt but keep the texture firmer by chilling well. Use any granulated low-carb sweetener to taste; erythritol is used here for calculation.
