Lemon-Mousse

Directions

And thats how you do it:

Beat the eggyolk with the sugar untill fluffy, then add the mascarpone and beat well together.

Squease the juice of one lemon and ad to the mascarpone creme and from the other two take of the skin with a peeler and add the half two the batch the other half use for decoration. Filitier the both lemons and add the fruitmeet to the batch.

mix all together and keep at least 2 hours in the fridge.

It´s a very summerly and light desert for hot july evenings.

have fun by trying and please do tell how you like it. :o)