40 mins
Intermediate
INGREDIENTS :
1 box of ladyfingers
250g mascarpone
75g + 30g caster sugar
3 eggs
3 lemons
2 sheets of gelatin
2 tbsp. rum
10 cl of water
PREPARATION :
1.
Line the bottom of the pan with parchment paper.
2.
Soak the ladyfingers with rum and sugar water. Garnish with it around the mould.
3.
Soak the gelatin in cold water, about 7 min.
TECHNICAL MOVES
Use gelatin
4.
Squeeze 2 lemons and heat the juice very slightly.
5.
Squeeze the gelatin, then dilute it in the lukewarm juice.
6.
Beat the egg yolks with 75 g of sugar.
7.
Add the mascarpone, then the lemon juice and gelatin.
8.
Whisk the egg whites, then fold them into the mixture.
TECHNICAL MOVES
How to incorporate one preparation into another?
Whisk egg whites
9.
Pour into the mold, cover with plastic wrap and a plate.
10.
Book cool.
11.
Cut the last lemon into thin slices, put it in a saucepan with the water and the 30 g of sugar. Cook for about 7 minutes, until the water has evaporated into a thick syrup.
12.
Leave to cool and decorate the unmolded charlotte with this preparation.