2 packs of Kioene apricot, tomato and lemon zest mini cakes
4 tablespoons lemon curd
4 tablespoons mascarpone
camomile flowers or daisies
icing sugar
METHOD
Bake the mini cakes as indicated on the package and let them cool. In the meantime, whip the mascarpone cheese with a handheld mixer until soft and fluffy. Mix it with the lemon curd and transfer the mixture into a pastry bag.
Squeeze a quarter of the cream into the centre of each mini cake and cover them with another mini cake, forming stacks. Garnish with daisies or camomile flowers, sprinkle lightly with icing sugar and serve.
