Lemon charlotte: the fresh cake to enjoy with every bite!

published on 16 September, 2023 at 15:47
INGREDIENTS
500 ml (2 cups) milk;
100 g (½ cup) sugar;
30 g (4 tbsp) cornstarch;
200 ml (¾ cup) full-fat cream, whipped;
250 g (1 cup) mascarpone;
150 g (1 ⅓ cup) powdered sugar;
30 ml (2 tbsp) limoncello;
zest 1 lemon;
30 ml (2 tbsp) limoncello;
80 ml (⅓ cup) water;
8 g (2 tsp) sugar;
1 package of ladyfingers.
 
METHOD
  1. In a medium pot, placed over medium heat, whisk together milk, sugar, starch, and sliced lemon zest. Cook, stirring all the way through until the custard gets thick (for around 10 minutes). Remove lemon zest slices and pour the custard into a bowl. Cover with plastic wrap and let chill in the fridge for around 1 hour.
  2. In a large bowl beat whipped cream with mascarpone, powdered sugar, and 2 tbsp of limoncello. 
  3. In a separate bowl whisk sugar with limoncello and slightly warm water.
  4. Layer ladyfingers biscuits to cover the bottom of a round 20 cm pan. Brush with sugar and limoncello mixture.
  5. Dip biscuits into the sugar and limoncello mixture and use them to cover the sides of the pan. 
  6. Pour custard on the bottom of the pan and top with mascarpone cream. Smooth out and let sit in the fridge for 6 hours or overnight. 
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