| 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 |
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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: |
| • |
2 oz. sugar |
| • |
2 oz. water |
| • |
6 oz. espresso |
| • |
2 oz. brandy |
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| Method for the Syrup: |
|
Mix all ingredients in a bowl. |
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| For the Assembly: |
| • |
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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