Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.
Do you drool over the lemon-frosted pound cake in the Starbucks pastry case every time you swing by for a coffee? Here's how you can make the citrusy, buttery loaf at home.
8 sprigs fresh mint, for garnish Lemon curd, for garnish, optional Raspberry sauce, for garnish, optional Chocolate straws, for garnish, optional
Directions
Step 1: Place eight 2 1/2-inch diameter-by-3-inch-tall pastry ring molds on a parchment paper lined baking sheet; set aside.
Step 2: In the bowl of a stand mixer fitted with a whisk attachment on medium high speed, whip 1 pound mascarpone cheese, 1/2 cup sugar, 2 tablespoons Limoncello liqueur and the zest of one lemon until creamy, about 10 minutes. Add 1 cup heavy cream and whip until soft peaks form, about 3 to 4 minutes.
Step 3: Using a pastry bag or spoon, divide mousse mixture between ring molds and freeze several hours or until firm.