Lemon Mascarpone Crepe Cake by Glenn Moehlin
Lemon Mascarpone Cream Filling
24 ounces Mascarpone cheese
2 cups Whipped cream
1-/1/2 cups Lilikoi curd
In a mixing bowl whisk the mascarpone cheese
till smooth then with a rubber spatula fold
the whipped cream and lemon curd.
2 cups Heavy whipping cream
1/2 cup Powdered sugar
1 teaspoon Vanilla
* Note the recipe for the filling calls for
You may end up with more than 2 cups
you whip it.
You can reduce the whip cream and increase
the mascarpone cheese for a richer filling
if you don't mind spending the money. :)
5 Egg yolks
5 Whole eggs
11 1/2 ounces sugar
1 cup Fresh lemon juice
3 1/2 ounces melted butter
Whisk this together in a large
bowl and cook over a double boiler. Using a spatula keep the side of the bowl scrapes down and folding in unti it has thinkened... about 20 minutes!
it through a fine strained and cool over an ice bath or make ahead of time.
For a thicker consistancy I add 1-1/2 Tblsp. Cornstarch to a 1/4 cup water
whisk together and add to the curd just before removing from the heat. Cook to thicken.
I prefer my curd a little thicker, but I don't think adding cornstarch is traditional.
Perhaps increasing the
yolks would do the same thing?
3 cup all-purpose flour
1 1/2 cup milk
3/4 cup water
6 tablespoons butter, melted
1 1/2 cup sugar
In a large mixing bowl, whisk together the flour
and the eggs. Gradually add in the milk and
water, stirring to combine. Add the salt and
butter; beat until
Heat a lightly oiled 9" or 10" non-stick pan over
medium high heat. make about 15 for a nice cake
Note: The fillings
the frosting as well. ;)
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