Mascarpone Cream with Limoncello and Fresh Figs
Sweet Dessert
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Cook Time
2 h 45 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This dessert is a wonderful combination of creamy mascarpone, the fresh aroma of limoncello and the sweetness of fresh figs. I especially like to make it in the autumn when the figs are in season. The preparation is a bit more complex, but the result is worth every effort! The mascarpone cream can be prepared well in advance and stored in the refrigerator. So you have an elegant dessert for guests or simply for a special moment of pleasure. A touch of Italy for every occasion!
Ingredients (7 ingredients)
-
115 g caster sugar
-
115 g whole eggs
-
43 g egg yolks
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1 c à s limoncello
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200 g fresh cream
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250 g mascarpone
-
Fresh figs
Preparation (7 steps)
Prepare egg whites
Put 115g sugar into the mixing bowl and pulverize for 10 sec./level 10. Transfer and set aside. Put 115g egg white into the mixing bowl and whisk stiff with the butterfly 3 min./40°C/level 3.5. Transfer and set aside.
Prepare egg yolk-sugar mixture
Put 43g egg yolk, 115g whole eggs and the pulverized sugar into the mixing bowl and beat for 5 min./40°C/level 3 until a light, frothy mixture is formed.
Fold in flour and egg whites
Transfer the egg yolk-sugar mixture to a bowl. Carefully fold in the egg whites.
Bake sponge cake
Place half of the dough on a baking sheet lined with baking paper and spread evenly. Bake in a preheated oven at 250°C for 5 minutes. Let cool.
Prepare mascarpone cream
Put 200g Creme Fraiche and 250g Mascarpone in the mixing bowl and whisk with the butterfly 2 min./level 3.5 until a light cream is formed. Add 1 tablespoon limoncello and stir in for 10 sec./level 2.
Cool cream
Put the mascarpone cream in the refrigerator for 2 hours.
Finish dessert
Spread the mascarpone cream on the sponge cake base, roll up and cut into slices. Garnish with fresh figs and serve.
Finished cooking? Great! 🎉
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Created by
Lea Lambert
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
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