Ricotta limoncello parfait
Only use fresh eggs for this recipe.
Ingredients
- 2 egg yolks
- 150 g caster sugar
- 3-4 tbsp limoncello (lemon liqueur)
- 250 g ricotta (or quark)
- 1 unwaxed lemon; finely grated zest
- 1 tbsp lemon juice
- 200 ml double cream, whipped
- handful of meringue, finely crumbled
Method
- Line a loaf tin with cling film, set aside. In a bowl whisk egg yolks, sugar and limoncello until the mixture is thick and pale. Add ricotta (or quark), lemon juice and zest, mix well. Fold in whipped cream and crumbled meringue, mix carefully. Pour into prepared lined loaf tin, cover with clingfilm and freeze overnight. Move from freezer to fridge about 30 minutes before serving.