I'm doing the traditional all-fish dinner on Christmas Eve and found out I've got more guests coming than what I had originally thought. The net result is, now I have to do a dessert. Family will just eat the food but guests... well, you know. I came up with an idea (no I don't have the measurements yet) but thought I'd make something lemony. I'm going to take marscapone cheese, lemon zest, a little lemon juice, sugar and thought I'd add some whipped cream to the mix and serve it with some chocolate curls over the top. My question is, if I blend the cheese mixture with the lemon juice and zest, I want to make sure it won't curdle the whipped cream when blended in. I guess if I go with more zest and less juice, I should be okay. Thoughts? I also plan to serve a toscanita.... that is cantucci biscotti and vin santo so I thought this light dessert would fly. Thanks!!