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Blackcurrant compote

350g blackcurrants, stems removed
100g castor sugar
Simmer in a pan for 5 minutes then cool.

Lemon sabayon cream
3 egg yolks
75g castor sugar
50ml Limoncelllo or zest and juice 1 lemon
250g mascarpone
100ml double cream

Place in a heat proof bowl over a pan of simmering water. Whisk continuously until the mixture thickens and is pale. Remove from heat and continue to whisk for a couple of minutes. Cool for 5 minutes. Whisk in the mascarpone until smooth then whisk in the cream for a couple of minutes – the mixture should be like thick custard.
Spoon the blackcurrant into 4 bowls and top with the sabayon.
Chill until ready to serve.

Lemon and pistachio crumble
50g plain flour
40g butter, at room temperature
50g castor sugar
Zest 1 lemon
50g shelled pistachios, coarsely chopped

Line a baking tray with parchment paper and set oven to 180oc.
Rub the flour and butter until it resembles coarse crumbs. Mix in the pistachios and lemon zest well. Spread onto the baking tray and bake for about 15 minutes or until firm and golden. Cool on the tray then bash with a rolling pin to bread up into coarse pieces.
Sprinkle some over the sabayon before serving. The rest can be kept in an airtight container for a couple of weeks – good with strawberries and cream too.