Ingredients
- Lemon Curd:
- 1 1/4 cups sifted cake-and-pastry flour
- 1 1/4 cups granulated sugar
- 1 1/2 cups egg whites
- 1 tbsp lemon juice
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 cup quartered, hulled strawberries
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 tbsp finely grated lemon zest
- 1/3 cup lemon juice
- 1/3 cup cold butter, cubed
- Mascarpone Cream:
- 4 oz (115g) mascarpone cheese, at room temperature
- 1/2 cup whipping cream
- 1 tbsp icing sugar
- 1/2 tsp vanilla
Preparation
Step 1
In small bowl, sift flour with 1/2 cup sugar; sift into separate bowl.
In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form. One-quarter at a time, sift flour mixture over top and fold in until blended. Fold in vanilla. Scrape into ungreased 10-inch (4L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in 350F oven until cake springs back when lightly touched, 40-45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan.
Lemon Curd:
Meanwhile, in heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water and cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes.
Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours.
Mascarpone Cream:
Meanwhile, place mascarpone in bowl. In separate bowl, whip together cream, icing sugar and vanilla; fold into mascarpone.
Slice cake in half horizontally. Evenly spread lemon curd over cut side of bottom half; top with remaining cake. Spread mascarpone cream over top. Garnish with strawberries.
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