by James Martin
James Martin's lip smacking lemon syllabub makes a simple but utterly sublime dessert for any number of occasions
1. Whip the double cream until it forms soft peaks.
2. Beat the lemon zest and juice, mascarpone, lemon curd and icing sugar together until smooth.
3. Fold the whipped cream into the mixture until thoroughly combined.
4. Spoon into individual dessert glasses and decorate each with a sprig of mint.