Serves 4


1.    Place the mascarpone and lemon curd into a large bowl and beat well.

2.    Add the blueberries, and carefully mix in.

3.    Add the zest, mint and juice and mix well, try not to break up the blueberries.

4.    Divide the mixture into 4, then fill the wraps in the normal way, nice and tight.

5.    Wrap in cling film and roll tightly, then chill for 2 hours.

6.    Slice in half diagonally and serve.


225g fresh blueberries

4 tbsp Tiptree lemon curd finely grated zest

2 large lemons

250g mascarpone

2 tbsp chopped fresh mint

juice 1 large lemon