“Unlike similar puddings that use flours for thickening, this very simple posset-style pudding really showcases the zingy, fragrant flavour of the lemons. The mix of cream and mascarpone is not only rich and indulgent but fresh too. Unwaxed lemons will give the best flavour,” says chef Ben Tish, who runs Norma, a Sicilian-Moorish inspired restaurant (amongst others) in London,

“Mulberries aren’t as common in the UK as they are in Europe but if you can find them, perhaps in a Middle Eastern supermarket or a specialist fruiterer, they are utterly delicious. They resemble an elongated blackberry with denser flesh and a singular sweet-sour aromatic flavour. Blackberries will make a very good alternative.”


The recipe is from his latest cookbook Sicilia – a collection of Italian-style recipes that should help transport you to the Mediterranean island.

Sicilian lemon cream from Sicilia by Ben Tish
Sicilian lemon cream from Sicilia by Ben Tish (Kris Kirkham/PA)
Sicilian lemon cream from Sicilia by Ben Tish
Print Recipe
Nutrition Facts
Sicilian lemon cream with stewed mulberries or blackberries
Amount Per Serving
Calories 760 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 30g188%
Cholesterol 126mg42%
Sodium 59mg3%
Potassium 255mg7%
Carbohydrates 71g24%
Fiber 5g21%
Sugar 61g68%
Protein 8g16%
Vitamin A 1748IU35%
Vitamin C 42mg51%
Calcium 165mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sicilian lemon cream with stewed mulberries or blackberries

A lemon flavoured posset-style pudding
Cook Time20 minutes
Chilling time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 4
Calories: 760kcal
Author: Ben Tish


  • Saucepans


For the lemon cream:

  • 2 large unwaxed lemons with unsprayed leaves
  • 150 g caster sugar
  • 150 ml double cream
  • 300 g mascarpone

For the berries:

  • 250 g mulberries or blackberries
  • 150 ml good red wine
  • 60 g golden caster sugar
  • 1 tbsp honey


  • Zest the lemons and squeeze the juice; you need 80ml juice. Put the lemon zest and 80ml juice in a saucepan with the sugar. Heat over a medium-low heat, stirring until the sugar has dissolved completely. Remove from the heat and keep warm.
  • In a separate pan, heat the cream and mascarpone over a medium-low heat, bringing just to a simmer – do not let it boil (otherwise it may separate). Remove from the heat, add the lemon mixture and whisk. Cool slightly, then strain through a fine sieve into bowls. Cool completely, then leave in the fridge for at least eight hours or until firm and chilled.
  • While the lemon cream is chilling, prepare the stewed berries. Place the fruit in a saucepan, just cover with water and add the wine, sugar and honey. Bring to the boil, then simmer for 10 minutes or until the fruits are very tender but still holding their shape. Use a slotted spoon to remove the fruits from the liquid to cool. Boil the remaining liquid until syrupy. Let this cool, then pour over the berries. Chill.
  • To serve, spoon some of the berries on to each cream. Delicious with biscotti.


Calories: 760kcal | Carbohydrates: 71g | Protein: 8g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 126mg | Sodium: 59mg | Potassium: 255mg | Fiber: 5g | Sugar: 61g | Vitamin A: 1748IU | Vitamin C: 42mg | Calcium: 165mg | Iron: 1mg

Sicilia by Ben Tish is published by Bloomsbury Publishing. Photography by Kris Kirkham. 

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