Lemon and blueberry bursts

A sherbet hit gives a playful fruit burst in this dainty dish of purple macaroons with lemon sponge, flavoured with grown-up limoncello.

Equipment and preparation: you will need a tray of silicone round moulds, each 4cm/1.5in diameter, a food processor, a free-standing food mixer with a whisk attachment and a piping bag with a small round nozzle (no bigger than 1cm/½in in diameter).


For the macaroon shells

For the lemon sponges

For the lemon sugar syrup

For the blueberry gel

For the sherbet

To assemble