Georgina Adamson

(Apologies to Francesca at the gelato clinic!)

As well as lemon butter and limoncello you’ll need a packet of Italian Savoiardi biscuits, 600g thickened cream or 2 tubs mascarpone, and a little icing sugar.

1. Beat the cream or mascarpone with 1 tablespoon of icing sugar and stir in half a jar (or to taste) of lemon butter.

2. Brush each biscuit with the limoncello and line a dish with these. Spread a layer of the lemon cream mixture over these and repeat these layers until all ingredients are used.

3. Finish with a layer of whipped cream, cover and refrigerate until needed. Best made the day before needed for the flavours to develop.