LEMON DESSERT with mascarpone - How to make this snack - Milkyfry Recipes


For the sponge cake:

3 eggs (yolks and whites separately)
130 g sugar
115 g flour

For Kurd:

4 yolk
50 g sugar
50 ml lemon juice
1 tsp.. grated lemon zest
1 hour. l. cornstarch, dissolved in 1 tbsp. l. water
75 g butter

For mascarpone cream:

250 g of mascarpone
150 ml whipping cream (33% and higher)
75-100 g icing sugar

: Optional

(lemon syrup can be used for soft version), 125 ml of lemon or other limoncello liquor for impregnating
100 ml whipping cream (33% or above)
1 st. l. powdered sugar
1 tbsp. l. chopped pistachios and mint for decoration


Proteins, beat with half the sugar until soft peaks form.
Whisk the egg yolks with the vanilla essence, and remaining sugar until white.
Putting proteins yolks. Gradually sift the flour and knead the dough easy. Prevents possible accurately to extrude the dough as little air as possible.
Shift the dough on the laid baking parchment and flatten into a rectangle about 25 to 35 cm. Shipment in a preheated oven at 180 ° C and bake until done, about 15 minutes. Remove from the parchment and leave to cool.
Cooking lemon Kurd. To do this, put in a bucket all the ingredients except the oil. We put on a little fire and stirring constantly bring to whisk thick. Remove from the heat and add the butter cut into cubes. Stir to melt butter. Cover surface cream package, or food wrap, allowed to cool to room temperature, then put in the refrigerator.
Cooking cream. Mascarpone mix with powdered sugar in using the blade. Beat cream. We connect them with cheese.
From the cooled sponge cake cut glass circles. Impregnate their limoncello.
100 ml of cream with the whisk 1 tbsp. l. powdered sugar.
Be laid on the bottom of the kremanok cream, then cake, a Kurd, cream again, a biscuit and a Kurd. Put whipped cream on top and sprinkle with pistachios.
We give dessert stand in the refrigerator for 1-2 hours.