Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Remove the mascarpone cheese from the refrigerator.
2/ Grate the lemon zest.
3/ Squeeze the lemon and put it in a container large enough to hold the biscotti.
4/ Separate the egg yolks and egg whites into two bowls.
5/ Add sugar to the bowl of egg yolks and mix with a whisk or electric mixer, then add mascarpone cheese and mix.
6/ Add a pinch of salt (not listed) to the egg whites in a separate bowl and beat with a whisk or electric mixer until stiff.
7/ Add the egg whites in two or three portions to the bowl containing the sugar, egg yolks, and mascarpone and stir gently.
8/ Pour the cream into the bottom of the prepared dish.
9/ Lightly soak both sides of the Biscotti Savoiardi in lemon juice and arrange them on top of the cream.
10/ Apply cream again on top of that.
11/ Arrange the Biscotti Savoiardi in the same way as in 9.
12/ Apply cream again and sprinkle with grated lemon zest.
13/ Place in the refrigerator for about 3 hours to cool before serving.
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The size of the bakeware is 12 x 28 x 7.5 cm.
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If you don’t have mascarpone cheese, you can use cream cheese or ricotta cheese, which has a slightly lighter taste.
Founder of @Umami Sans Frontiรจres
