Mascarpone Cream Crown

Grease a ring mold in the middle with melted butter or margarine

In a large saucepan, combine the sugar, lemon zest, and 1 and 3/4 cup of water

Bring to a boil, then reduce heat and simmer until the sugar dissolves

Avoid stirring as the mixture thickens

Add the lemon extract and stir well

Peel the mascarpone berries and cut them into thin slices

Add the sliced berries to the cooking liquid and cook for about 15 minutes

Remove the berries from the cooking liquid with a slotted spoon and reserve the liquid

Assemble the berries in the prepared ring mold, overlapping them slightly

Press gently with a spatula

Cover with plastic wrap and refrigerate overnight

The next day, prepare the topping

Melt the jelly with 1 tablespoon of the cooking liquid from the mascarpone

Transfer to a bowl and let cool slightly

Add the cognac and stir well

Heat a water bath to a simmer and place the ring mold in it for just 1 second to make it easier to unmold

Unmold onto a round plate

Dip the top of the crown with the topping and refrigerate until serving time

For the vanilla sauce, warm milk over low heat

In a separate bowl, whisk together eggs, sugar, cornstarch, and vanilla extract

Pours the warm milk into the egg mixture, whisking constantly

Cook over low heat, stirring constantly, until the sauce thickens

Don't let it boil or thicken too much

If this happens, transfer to a bowl with cold water and stir until it reaches its original consistency again

Stir in vanilla extract

Serve the sauce separately