2/3 cup of well-whipped mascarpone cheese
3 tablespoons of wheat flour
2 separated eggs
1/2 tablespoon of grated lemon zest
1 cup of milk
3 tablespoons of melted butter or margarine cooled
2/3 cup of well-whipped mascarpone cheese
3 tablespoons of wheat flour
2 separated eggs
1/2 tablespoon of grated lemon zest
1 cup of milk
3 tablespoons of melted butter or margarine cooled
Preheat the oven to moderate temperature (170°C)
In one bowl, mix together mascarpone cheese and flour
In another bowl, beat egg whites
Add to the mixture with lemon zest, milk, and melted butter or margarine, stirring well
Beat egg yolks until fluffy
Combine the mixture carefully
Pour into a refractory mold, without greasing, 19 cm in diameter and 5 cm in height
Then place it in a larger mold with about 2 cm of hot water
Bake in a bain-marie (about 60 minutes) until the top is firm and golden brown
Serve chilled
Serves 4 to 6 people.
