Deconstructed Limoncello
Deconstructed Limoncello
Directions
- Prepare vanilla custard according to recipe
- Mix together custard and mascarpone cheese
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Cut lady fingers in half and fill with lemon curd (chill and keep aside)
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Mix all berries together with ½ cup sugar, a hint of vanilla extract, cinnamon and ginger to taste. Place mixed berries on the bottom the plate. Arrange filled lady fingers on top. Finish with mascarpone/custard mixture. Top with whipped cream and finish with lemon zest, serve chilled
Ingredients
- 8 oz blackberries
- 8 oz blueberries
- 1 cup Lemon Curd
- lemon zest, finely grated
- 12 oz cheese, mascarpone
- 16 oz raspberries, fresh
- 8 oz strawberries, fresh
- 16 trifle ladyfingers
- Vanilla custard
- whipped cream, fresh
Fresh Vanilla Custard
Directions
- Break the eggs into a large heatproof mixing bowl, add the egg yolks, flour, sugar and vanilla and whisk by hand until well blended
- Pour milk into a pan and place over a gentle heat until hand-hot to touch
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Slowly pour the hot milk over the egg mixture, whisking continuously until combined
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Pour back into the pan and return to a gentle to a gentle heat. Stir continuously with a wooden spatula until just thickened and coating the back of the spoon
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Remove from the heat at once and set aside to cool.
Ingredients
- 4 tbsp flour, corn, heaping
- 2 large egg(s), just the yolk
- 20 oz sugar, extra fine
- 36 oz milk, whole