Sort ingredients
jeremyg
QR Code
Listen
Pdf
Start by preparing the lemon sauce. Mix the egg yolk, sugar, then add lemon juice, and cornstarch. Heat the mixture over medium heat until it thickens. Then add the butter.(cover with plastic wrap)
Separate the egg whites from the yolks. Then Beat the yolks with half the sugar until light and creamy. (I use the double boiler method)
Mix the mascarpone cheese, and egg yolks until well combined. (Don't over mix)
Add the lemon sauce to the mascarpone mixture and mix until combined.
Beat the whites until stiff peaks while adding the rest of the sugar. (I also use the double boiler method)
Gently Fold the egg whites into the mascarpone mixture.
To prepare the lemon syrup, use equal parts water and sugar over medium heat. After it starts boiling, add the juice of 1 lemon and lemon zest. Reduce heat and let it simmer for about 6–8 minutes. Remove from heat and let the syrup cool before using it.
Dip each ladyfinger briefly into the lemon syrup, ensuring they're soaked but not soggy. (You can use milk if you don't want a strong lemon flavor)
In a dish, layer half of the soaked ladyfingers at the bottom.
Spread half of the lemon mascarpone mixture over the ladyfingers evenly.
Repeat the process with the remaining ladyfingers and mascarpone mix, creating a final layer.
Cover and refrigerate for at least 4 hours, or preferably overnight.