Ingredients
Scale
For the Lemon Curd
- 7 large egg yolks
- 2 large eggs
- 1 cup + 2 tablespoons (225g sugar)
- 2/3 cup fresh lemon juice
- 1/4 cup lemon zest (plus a little extra for garnish)
- 1/8 teaspoon salt
- 4 tablespoons 56g unsalted butter — cut in 1/2 inch pieces
- 3 tablespoons heavy cream
For the Blueberry Syrup
- 2 1/2 cups 9 ounces blueberries, washed
- 1/2 cup 4 ounces water
- 1/2 cup 100g sugar
- 2 tablespoons lemon juice
For the Mascarpone Filling
- 2 8 oz packages mascarpone cheese
- 1 cup 6 ounces white chocolate*
- 1 cup 8 ounces heavy cream
Instructions
Lemon Curd
- In a medium saucepan, whisk the egg yolks, whole eggs and sugar together until just combined. Whisk in the lemon juice, zest and salt.
- Add the butter and cook over medium-low heat, stirring constantly, until the curd thickens to a thin sauce-like consistency, about 5 minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl and stir in the cream. Cover with plastic wrap and place in the refrigerator to cool completely.
Blueberry Syrup
- Place blueberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork (I didn’t have a potato masher), crush the berries. Bring the berries to a boil, then lower temperature to medium-low and simmer for about 10 minutes.
- Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berry solids to squeeze out as much juice as possible. Discard solids.
- Return blueberry juices to the pan, then add lemon juice and sugar. Bring to a boil and simmer for about 5 minutes until mixture thickens slightly. Remove from heat and chill in refrigerator to cool completely.
Mascarpone Filling
- Microwave white chocolate in a microwave-safe bowl until smooth. Set aside. Whip heavy cream in a stand mixer or with a hand mixer until soft peaks form. Set aside.
- Cream mascarpone cheese in a stand mixer for about one minute. Add melted chocolate and mix until combined. Fold ¼ of the whipped cream into the mixture. Add the remaining whipped cream and fold–try not to overmix!
Assemble
- Place one layer of ladyfingers on the bottom of a 9×13-inch rectangular dish.
- Using a spoon or pastry brush, drizzle the blueberry syrup over the ladyfingers until every ladyfinger is covered in the syrup. Note: If you’re using the traditional crispier ladyfingers, I would advise dipping each one into the syrup, then placing it in the dish.
- Spread half of the lemon curd on top of the blueberry syrup-soaked ladyfingers. Then follow with half of the mascarpone filling.
- Repeat the sequence one more time with remaining ingredients, and garnish with a sprinkle of fresh lemon zest. Place in the refrigerator for at least 4 hours or overnight before serving. Enjoy!
Notes
* If using white chocolate chips, you may need to add about 1/2 teaspoon of vegetable oil to the chips when microwaving since white chocolate chips don’t melt as easily as dark or milk chocolate chips.
Note: If you end up with leftover blueberry syrup like I did, don’t throw it out! Pour that sweet stuff on pancakes, waffles, cheesecake, ice cream, or mix it into a drink!
- Category: Dolci