Ingredients:
- 175g caster sugar
- 75ml water
- Juice of one lemon
- Rind of one lemon, cut into large strips
- 2 SPAR large eggs, separated
- 80g caster sugar
- 500g mascarpone cheese
- 200g ladyfinger biscuits
- 350g shop-bought lemon curd
- Icing sugar, for dusting
- Lemon slices or zest, to decorate
Method:
- To make the lemon syrup, add the lemon rind to a small pot. Add the caster sugar and water. Heat over a low heat until the sugar has dissolved. Remove the lemon rind and set aside to cool.
- To make the mascarpone cream, whisk the egg yolks and sugar together until thick and pale in colour. Add the mascarpone and whisk. Set aside.
- In a separate bowl, whisk the egg whites until frothy. Fold the egg whites into the mascarpone mixture and set aside.
- To assemble, first dip the lady finger biscuits into the lemon syrup, soaking on each side so they become wet, but not soggy. Add a layer of the soaked biscuits to the bottom of your dish.(a rectangular dish approx. 20x30cm works well for this quantity)
- Next, spread half the lemon curd in an even layer on top of the soaked biscuits.
- Dollop half the mascarpone cream on top and use a spoon or palette knife to spread the curd into an even layer.
- Add another layer of soaked ladyfinger biscuits, followed by the remaining lemon curd and the mascarpone cream. Spread it into an even layer.
- Cover the dish and leave it in the fridge to set overnight or for a minimum of four hours.
- To decorate, add a dusting of icing sugar over the top and garnish with slices of lemon or lemon zest.
