Make up Lemon Jelly as directed on pack, but use 2 packs of jelly with the quantity of water for one pack. This will make the jelly double strength. Divide the jelly equally between 2 jugs/bowls.
Dip half of the biscuits into one half of the jelly
Place the biscuits in a single layer in the serving dish and pour over any remaining jelly used for dipping the biscuits. Put in the fridge to set.
Once the first layer has set, spread with half the lemon curd.
Whisk together the mascarpone, vanilla essence and whipping cream until smooth and the whisk leaves a trail when lifted.
Spoon half of the cream over the lemon curd layer, spreading evenly. Refrigerate the remaining cream until later.
Dip the remaining biscuits into the remaining jelly and arrange over cream layer. Pour over any remaining jelly and refrigerate to set. Spread over remaing lemon curd and spoon on remaining cream. Put in the fridge to set.
Make up Lemon Jelly as directed on pack, but use 2 packs of jelly with the quantity of water for one pack. This will make the jelly double strength. Divide the jelly equally between 2 jugs/bowls.
Dip half of the biscuits into one half of the jelly
Place the biscuits in a single layer in the serving dish and pour over any remaining jelly used for dipping the biscuits. Put in the fridge to set.
Once the first layer has set, spread with half the lemon curd.
Whisk together the mascarpone, vanilla essence and whipping cream until smooth and the whisk leaves a trail when lifted.
Spoon half of the cream over the lemon curd layer, spreading evenly. Refrigerate the remaining cream until later.
Dip the remaining biscuits into the remaining jelly and arrange over cream layer. Pour over any remaining jelly and refrigerate to set. Spread over remaing lemon curd and spoon on remaining cream. Put in the fridge to set.
