Lemon Slices with Mascarpone

A refreshing dessert, ideal for all citrus lovers. Instead of flour, we used ground pumpkin seeds in the biscuit, which add a bit of crunch to the creamy dessert.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 100 g Seeds, pumpkin

  • 5 pieces Egg, fresh

  • 30 g Powdered sugar

  • 2 piece Lemon, fresh, without shell

  • 100 g Sugar, white

  • 50 g Butter, unsalted

  • 6 pieces Gelatin powder, unsweetened

  • 250 g Cheese, creamy

  • 500 ml Sweet cream

  • 100 g Sour cream

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a rectangular baking dish, approximately 30 x 25 cm, with butter.

  2. Grind the pumpkin seeds. Separate the egg yolks from the whites and beat the whites into stiff peaks along with powdered sugar. Mix in the ground pumpkin seeds, pour into the baking dish, smooth the top, and bake in the preheated oven for 15 minutes. Let it cool.

  3. Grate the zest of both lemons and squeeze out the juice. Add both to a bowl with the egg yolks, along with sugar and butter. Heat over a water bath, stirring constantly, until the cream thickens.

  4. Meanwhile, soak the gelatin sheets in cold water for 5 minutes, then squeeze them out and mix into the egg yolk mixture. Reserve 50 ml of the cream.

  5. Whip 400 ml of cream. First, mix the mascarpone into the larger portion of the lemon cream, then fold in the whipped cream. Pour over the cooled biscuit and smooth it out.

  6. Mix the remaining lemon cream (50 ml) with the rest of the cream and sour cream, then pour or spread it over the filling. Place in the refrigerator for at least two hours; the dessert will be even better the next day.

Nutrition Information (Per 100g)

  • Calories: 280.4 kcal
  • Fat: 19.64 g
    • Saturated Fat: 8.86 g
  • Carbohydrates: 13.94 g
    • Sugars: 12.36 g
  • Protein: 12.1 g
  • Fiber: 0.7 g