From Chef Judi Gallagher’s Kitchen
www.judigallagher.com
Ingredients
1-cup whole-milk ricotta cheese 1/3 cup mascarpone cheese 3/4 cup powdered sugar, divided 1/2 teaspoon finely grated lemon peel
4 -6 Tablespoons lemon curd
Gingersnap cookies
Powdered sugar for garnish
Directions
- Whip ricotta cheese, mascarpone, lemon peel, half of the powdered sugar and lemon curd together until soft and well blended. Frost in between two gingersnap cookies. Layer as a pyramid and dust with confectionary sugar
* This also makes a wonderful topping on warm gingerbread
