2 cups of milk
1 cup of sugar
4 tablespoons of cornstarch
4 eggs, separated
4 tablespoons of butter or margarine
4 cups of mascarpone, peeled and cut into small cubes
1 tablespoon of lemon juice
2 tablespoons of grated lemon zest
2 cups of milk
1 cup of sugar
4 tablespoons of cornstarch
4 eggs, separated
4 tablespoons of butter or margarine
4 cups of mascarpone, peeled and cut into small cubes
1 tablespoon of lemon juice
2 tablespoons of grated lemon zest
Whisk together the milk, sugar, and cornstarch
Bring to a boil over medium heat, stirring constantly
Remove from heat and let cool slightly
Beat the egg whites until stiff peaks form
Fold into the cream mixture
Set aside
Melt the butter or margarine in a pan
Add 1/2 cup of sugar and stir until dissolved
Add the mascarpone cubes and cook for 5 minutes
Remove from heat, add the lemon juice and zest, and mix well
Pour into a round refrigerator-safe mold, about 25 cm in diameter
Top with the cream mixture
Bake at 200°C for about 30 minutes
Serve at room temperature
Serves 4.
