Instructions

1. Beat the cream and lemon zest with some sugar or Stevia, using an electric whisk, until it becomes fluffy.
2. Fold in the Limoncello or lemon curd and add a few drops of lemon juice to your taste.
3. Bush the biscuits in a plastic bag or clean kitchen towel with a rolling pin into coarse crumbs.
4. Divide this between 2 medium or 4 small pots, then spoon over the cream.
5. Cover the pots with clingfilm and put them into the fridge for at least 4 hours or overnight.
6. Garnish them with lemon zest and perhaps drizzle with Limoncello just before serving.