with Lavendar Biscotti

Prep time: 50 mins (+ 4hours chilling)    Cook time: 1 hour    Serves: 4


2 large lemons 


250g mascarpone cheese

finely grated zest of 2 lemons

3 tbs limoncello liqueur

1 tbs lemon juice

3 egg whites

50g caster sugar


125g butter, softened

220g raw caster sugar

3 eggs

3 tbs fresh lavendar flowers, finely chopped

2 tbs finely grated orange zest

½ tsp vanilla paste

450g plain flour

2 ½  tsp baking powder

Pinch salt


  1. To make mousse, lightly whisk mascarpone, zest, liqueur and juice together to combine.
  2. Using an electric mixer, whisk egg whites until soft peaks form. With motor operating, gradually add sugar, beating until dissolved. Fold egg white mixture into mascarpone mixture.
  3. Cut large lemons in half lengthways and hollow out, leaving a shell.
  4. Spoon mousse into lemon shell halves. Refrigerate for several hours or overnight.
  5. To make biscotti, using an electric mixer, beat butter and sugar until pale and creamy. With motor operating, beat in eggs, one at a time. Beat in lavender, zest and paste. Fold in combined sifted flour, baking powder and salt to form a dough.
  6. 6.    Shape into two loaves and cover with plastic wrap. Refrigerate for 1 hour.
  7. Preheat oven to 170C. Line an oven tray with baking paper.
  8. 8.    Remove plastic wrap and transfer loaves to an oven tray.
  9. 9.    Bake for about 30 minutes or until firm and golden. When cool enough to handle, slice thickly and return slices to oven tray in a single layer.
  10. 10.  Bake for about a further 20 minutes or until golden and crisp. Transfer to a cooling rack to cool completely.
  11. Serve mousse with biscotti.