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© Royalty-Free/Masterfile
This dessert from cookbook author Johanna Burkhard, is rich yet refreshing. And, it can sit in the fridge for up to 2 days.
3/4 cup water
1/4 cup granulated sugar
1/3 cup frozen concentrated lemonade, undiluted
3 large lemons
3/4 cup granulated sugar
1 tbsp cornstarch
2 egg yolks, beaten
250-mL container 35% cream, about 1 cup
450 to 500-g container mascarpone, at room temperature, about 2 cups
200-g pkg dry ladyfingers
To make lemon syrup, stir water with 1/4 cup (50 mL) sugar in a saucepan set over medium-high heat. Bring to a boil, uncovered and stirring occasionally, then cook at a rolling boil for 1 minute. Remove from heat and stir in concentrated lemonade. Cool at room temperature or refrigerate until lukewarm.
Meanwhile, to make lemon curd for filling, finely grate peel from lemons and squeeze out juice. Measure out 1 tablespoon (15 mL) peel and 1/2 cup (125 mL) juice. Stir 1/2 cup (125 mL) sugar with cornstarch in a heavy-bottomed saucepan. Whisk in lemon juice, peel and egg yolks. Cook, stirring constantly, over medium heat until thickened, about 5 minutes. Do not boil. Remove from heat. Pour into a bowl. Place a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until lukewarm, about 25 minutes.
To assemble dessert, beat whipping cream with an electric mixer in a medium-size mixing bowl until soft peaks form when beaters are lifted. In a large mixing bowl, beat mascarpone with remaining 1/4 cup (50 mL) sugar and lukewarm lemon curd until combined. Using a spatula, gently fold in whipped cream just until no streaks of white remain.
Using about half of ladyfingers, quickly dip each in lemon syrup, then line bottom of a shallow serving dish. Dish should be able to hold at least 3 L (12 cups), such as a 9x13-inch (3-L) baking dish. Spread with half of lemon-cheese filling. Repeat with remaining ladyfingers and filling to form a second layer. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 2 days. Garnish with fresh strawberry halves, spoonfuls of additional whipped cream, grated chocolate or sprigs of fresh mint.
Calories 424, Protein 4.9g, Carbohydrates 40.3g, Fat 27.7g.
Grate 4 squares of chocolate or use 4 cups (1L) fresh or frozen berries. Scatter half of chocolate or berries on top of first layer, then complete second layer and top with remaining chocolate or berries.