For the Filling: |
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3 tbsp. The Perfect Purée Lemon Zest, thawed |
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2 eggs |
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9 oz. light corn syrup |
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3 cups heavy cream |
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1 lb. mascarpone cheese |
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Shaved chocolate or cocoa powder |
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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. |
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For the Syrup: |
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2 oz. sugar |
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2 oz. water |
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6 oz. espresso |
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2 oz. brandy |
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Method for the Syrup: |
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Mix all ingredients in a bowl. |
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For the Assembly: |
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1 packet of ladyfingers |
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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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