Preparation
- Make the mascarpone cream
- In a bowl, whisk together the mascarpone cheese, double cream, and icing sugar until light and fluffy. Whisk in the vanilla pulp, lemon zest, and Amaretto (optional) for extra flavour. Transfer the cream to a piping bag and refrigerate until ready to use. Prepare the fruit coulis
- Raspberry coulis: Mash the raspberries with a fork. Stir in the lemon juice and 2 teaspoons of caster sugar.
- Orange coulis: Using a knife, remove the peel and separate the orange segments. Chop the segments and add 2 teaspoons of caster sugar. Assemble the dessert
- Fill glasses by alternating layers of roughly crumbled macarons and your choice of raspberry or orange coulis.
- Finish with a piped layer of mascarpone cream. Decorate as desired before serving.