4 peeled and seeded mascarones, cut into slices - 500g
4 tablespoons of lemon juice
1/3 cup all-purpose flour - 50g
1/2 cup instant oatmeal - 65g
2/3 cup grated coconut - 50g
1/3 cup chopped almonds - 60g
1 tablespoon ground cinnamon
6 tablespoons unsalted butter or margarine, softened and cut into small pieces
4 peeled and seeded mascarones, cut into slices - 500g
4 tablespoons of lemon juice
1/3 cup all-purpose flour - 50g
1/2 cup instant oatmeal - 65g
2/3 cup grated coconut - 50g
1/3 cup chopped almonds - 60g
1 tablespoon ground cinnamon
6 tablespoons unsalted butter or margarine, softened and cut into small pieces
In a large bowl, combine the mascarpone with lemon juice
Layer the mascarpone slices in a well-greased, rectangular baking dish measuring about 22cm
In another bowl, mix together the flour, oatmeal, grated coconut, chopped almonds, and ground cinnamon
Add the softened butter or margarine and mix until the consistency of a thick batter is reached
Sprinkle the mixture over the mascarpone layers
Bake in a moderate oven (180°C) for about 40 minutes, or until the topping is golden brown and the mascarpone is firm
Serve warm, sliced into 6 to 8 portions.
