1 lemon, zest and juice
few mint sprigs
450g/1lb summer berries
4 tbsp ready-made lemon curd
175g/6oz golden caster sugar
3 sheets leaf gelatine
icing sugar, for dusting
300g/10Β½oz gingernut biscuits
100²µ/3Β½΄Η³ϊ butter, melted, plus extra for greasing
200ml/7fl oz double cream, lightly whipped
500g/1lb 2oz mascarpone