I had one of those discussions with my little nieces that one can only have with small children shortly after Christmas when the youngest wanted to know what Jesus would have had for dessert when he was alive. After much stuttering and changing of the subject we settled on grapes but in the process I also discovered that they have dessert every night “because how else would your tummy know that it’s finished eating”? I thought it was quite sensible answer because it echoes my sentiments exactly. In actual fact we can thank Apicius for the way in which we

approach our food - not that it’s important here and I know he would have approved of this recipe too – do try it even though it sounds ridiculous.

Ingredients

• 150 g mascarpone
• 100 ml double cream
• 2 tbsp icing sugar
• 2 tbsp white sugar
• 1tsp finely grated lemon zest
• 6 tbsp condiment quality Balsamic vinegar

Method

• Whisk the cream with half of the sugar and then add the mascarpone until everything is well combined and slightly foamy.
• Incorporate the rest of the icing sugar and the lemon zest and mix well.
• Now whisk the egg whites to stiff peak stage and fold, carefully, into the mascarpone and cream mixture using a spatula or metal spoon.
• Place in a serving bowl and refrigerate for around an hour to cool down.
• Combine the Balsamic vinegar and white sugar in saucepan and bring to a simmer, reducing until you have a thick, caramel-like, syrup – set aside to cool.
• Serve the the mascarpone mousse and drizzle with the Balsamic vinegar reduction.