Mascarpone Lemon Kiwi Torte

Mascarpone Lemon Kiwi Torte

prep time

minutes
cook time

minute
servings
8-12

Ingredients










Cooking Instructions

1

In a 2-quart saucepan, combine sugar, lemon zest and juice, and butter. Cook over medium-low heat, stirring occasionally, until almost boiling. Remove from heat. Stir 1 cup hot lemon mixture into the beaten egg yolks, stirring vigorously. Return egg mixture to pan.


2

Over medium-low heat, cook until mixture becomes very thick, about 15 minutes, whisking continuously—do not boil. Add softened gelatin and stir until completely dissolved.


3

Pour lemon mixture into a large bowl to cool. When cooled, but not set, whisk mascarpone into the lemon mixture.


4

Pour lemon mixture into the center of the sponge cake and spread evenly to edge. Cover and refrigerate several hours. Just before serving, garnish with kiwi slices and cut into wedges.


Ingredients










Cooking Instructions

1

In a 2-quart saucepan, combine sugar, lemon zest and juice, and butter. Cook over medium-low heat, stirring occasionally, until almost boiling. Remove from heat. Stir 1 cup hot lemon mixture into the beaten egg yolks, stirring vigorously. Return egg mixture to pan.


2

Over medium-low heat, cook until mixture becomes very thick, about 15 minutes, whisking continuously—do not boil. Add softened gelatin and stir until completely dissolved.


3

Pour lemon mixture into a large bowl to cool. When cooled, but not set, whisk mascarpone into the lemon mixture.


4

Pour lemon mixture into the center of the sponge cake and spread evenly to edge. Cover and refrigerate several hours. Just before serving, garnish with kiwi slices and cut into wedges.


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Tagged in: Dessert Mascarpone

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