| For the Filling: |
| • | 3 tbsp. The Perfect Purée Lemon Zest, thawed |
| • | 2 eggs |
| • | 9 oz. light corn syrup |
| • | 3 cups heavy cream |
| • | 1 lb. mascarpone cheese |
| • | Shaved chocolate or cocoa powder |
| |
| Method for the Filling: |
| 1. | Whip the eggs in a bowl with a whisk until foamy, about 30 seconds. |
| 2. | In a pot, bring the corn syrup to a boil and slowly pour into the egg mixture while whipping constantly. Continue to beat the mixture until the mixture has completely cooled. |
| 3. | Whip the cream with a whisk to stiff peaks and reserve. |
| 4. | Gradually fold the egg mixture with a spatula into the mascarpone, then fold in the whipped cream and Lemon Zest. |
| 5. | Refrigerate until needed; use within 4 days. |
| |
| For the Syrup: |
| • | 2 oz. sugar |
| • | 2 oz. water |
| • | 6 oz. espresso |
| • | 2 oz. brandy |
| |
| Method for the Syrup: |
| Mix all ingredients in a bowl. |
| |
| For the Assembly: |
| • | 1 packet of ladyfingers |
| |
| Assembly: |
| 1. | Lay a ladyfinger into the syrup and quickly roll it over to the other side. Immediately place the soaked ladyfinger into a proper vessel in one layer. Do not oversoak ladyfingers as they will break or become too mushy. Only prepare enough to make one layer at a time. |
| 2. | Cover with filling to about 1/2 inch above ladyfingers. |
| 3. | Repeat at least one more time and garnish with cocoa or chocolate shavings. |
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