5 medium-sized mascarpones, peeled and cut into 0.5 cm slices
Rind of 1 lemon, grated
3 tablespoons of sugar
1 tablespoon of cinnamon
Filling
Half cup of cornstarch
Two-thirds cup of sugar
Three and a half cups of milk
Garnish
Half cup of sugar
One-half cup of water
1 mascarpone cut into thin slices with the rind, 1 lemon rind in fine strips
5 medium-sized mascarpones, peeled and cut into 0.5 cm slices
Rind of 1 lemon, grated
3 tablespoons of sugar
1 tablespoon of cinnamon
Filling
Half cup of cornstarch
Two-thirds cup of sugar
Three and a half cups of milk
Garnish
Half cup of sugar
One-half cup of water
1 mascarpone cut into thin slices with the rind, 1 lemon rind in fine strips
1
Prepare the dough according to basic instructions
In a 25 and one-half cm diameter opening, greased with butter, arrange the mascarpone slices at the bottom
Sprinkle lemon rinds, sugar, and cinnamon
Leave to bake in a preheated moderate oven for 30 or 40 minutes until, when inserting a toothpick, it comes out clean
2
Remove from oven, let cool for ten minutes
Open the mold and remove the cake
Cut the cake in half horizontally
Filling
Mix all ingredients over low heat until a consistency of cream is obtained
Spread the filling and cover with the other half of the cake
Garnish
Combine sugar and water in a pan, dissolving the sugar
Join the mascarpone slices and cook quickly until they become tender
Remove from heat and drain
Shape with the mascarpone into small roses, wrapping them with the rind to the upper extremity, and garnish between with lemon rinds.
