The easiest dessert ever?!

An alfresco Friday night family dinner is looming and time is short again. I have done some prep on the tomato crostini featured on this blog already (they were delicious and summery so I had to make them again) which I will serve as a casual starter. The main course will be a scallop gratin with a green salad and the pudding is a lemon and raspberry tart with white chocolate ice cream. Sound complicated? Not at all. I spotted the recipe for this pudding in a friend's magazine and copied it down. And here it is:



An impressive looking dessert with very little effort.



Use a good quality, all-butter pastry case. You could use a variety of different fruits, dust with icing sugar and garnish with a sprig of mint. You can see my addition of grated white chocolate here too.

And the secret? An M & S ready-made all butter pastry base. Beat together 200g mascarpone, 150g Greek yogurt, 100g good lemon curd, 2 tbsp icing sugar and 1 tsp vanilla extract. The filling needs to be smooth before you smoother it in the base and decorate with fresh raspberries. My addition? Finely grated white chocolate and a scoop of Waitrose white chocolate ice cream on the side. I love the combination of raspberries and white chocolate but clearly there's room to play around with this recipe and personalise it.

It may be a bit of a cheat but I bet it all goes! I will let you know the verdict.