Pammy's Kitchen

INGREDIENTS

For the Lemon Mascarpone Cream:

2 cups heavy cream

475g mascarpone cheese, cold

½ cup sweetened condensed milk

⅓ cup lemon curd

2 lemons, zested

1 pinch of salt

1 tsp vanilla paste

For the Lemon Soak:

1 cup water

¼ cup granulated sugar

½ cup fresh lemon juice (about 4 lemons)

1 tbsp limoncello (optional)

1 lemon, zested

For the Blueberry Compote:

300g fresh or frozen blueberries

2 tbsp sugar

1 tbsp lemon juice

1 tsp lemon zest

Assembly:

300g ladyfingers

½ cup fresh blueberries, for garnish

2 tbsp extra lemon curd, for drizzling (optional)

INSTRUCTIONS

1. In a small saucepan, combine the water and sugar.

2. Heat over medium, stirring, until sugar fully dissolves- do not boil. Remove from heat and stir in the lemon juice, limoncello, and lemon zest. Transfer to a shallow bowl and let cool completely.

3. In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook, stirring occasionally, until the berries burst and the mixture thickens to a loose jam consistency, about 8-10 minutes. Stir in the lemon zest. Transfer to a bowl and let cool completely.

4. In a large mixing bowl, combine the heavy cream, lemon curd, and condensed milk. Whip on medium speed until slightly thickened and creamy. Add the cold mascarpone, lemon zest, salt, and vanilla paste.

5. Whip gently on low-medium just until the mixture is thick, smooth, and holds its shape. Do not overwhip.

6. Working one at a time, quickly dip each lady finger into the lemon soak for 1-2 seconds per side. Arrange in a single snug layer in your dish (8×8, 9×9, or 9×13 all work).

7. Spread half the lemon mascarpone cream evenly over the soaked ladyfingers. Spoon half the blueberry compote over the cream in dollops and gently swirl.

8. Dip and layer the remaining ladyfingers on top. Spread the remaining cream evenly and smoothly. Spoon the remaining blueberry compote over the top, swirling it decoratively.

9. Cover loosely with plastic wrap and refrigerate for at least 7 hours, preferably overnight. Before serving, garnish with fresh blueberries, lemon zest, and a drizzle of lemon curd if desired.

NOTES

Mascarpone must be cold when added to prevent curdling.

Cool the soak and compote completely before assembling – warm ingredients will deflate the cream.

Don’t oversoak the ladyfingers!

Use a high quality lemon curd for the best flavor.

Limoncello is optional – replace with extra lemon juice and a little more sugar if preferred!

Keeps well in the fridge for up to 3 days.