This is extremely easy to throw together at the last minute for an impromptu dessert. And feel free to add more lemon curd if you want it more lemon-y. And if you'd like to make your own lemon curd, here's my recipe.
Serves 4
1 cup lemon curd, store-bought or homemade
1 cup mascarpone cheese (room temp)
1 cup whipped cream (1/2 cup cream whipped with 1 1/2 tablespoons sugar)
Whipped cream for serving, optional (sort of)
In a medium bowl, stir together the lemon curd and mascarpone. In a separate bowl, whip the cream and sugar until light, airy and fairly stiff.
Fold the cream into the curd mixture until well combined and then spoon into 4 little bowls or dessert cups.
You can serve it immediately, but it's nice to refrigerate until it has set up a bit, 1-2 hours. If desired, whip a little extra cream to serve on top.