Directions
- 1Prepare lemon sauce: Mix egg yolk and sugar, add lemon juice and cornstarch. Heat until thickened, then stir in butter.
- 2Separate egg whites and yolks. Beat yolks with half the sugar until creamy.
- 3Combine mascarpone cheese and egg yolks until well combined.
- 4Add lemon sauce to the mascarpone mixture and mix.
- 5Beat egg whites with the remaining sugar until stiff peaks form.
- 6Gently fold egg whites into the mascarpone mixture.
- 7Dip ladyfingers into lemon syrup, ensuring they're moist but not soggy.
- 8Layer half of the soaked ladyfingers in a dish, top with half the lemon mascarpone mixture, repeat.
- 9Cover and refrigerate for at least 4 hours, or preferably overnight.
Ingredients
- 4 eggs
- 130 g sugar
- 454 g mascarpone cheese
- 22 ladyfinger cookies
- 2 tbsp sugar
- 0.5 cup lemon juice
- 1 egg yolk
- 1 tsp cornstarch
- 1 tbsp butter
Equipment
bowlwhiskspatulabaking dish
Tips
- Don't overmix the mascarpone mixture.
- Dip ladyfingers briefly in lemon syrup; don't oversoak.
- Refrigerate for at least 4 hours, preferably overnight.
- Use milk instead of lemon syrup for less intense lemon flavor
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