| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food2 |
8 |
servings |
INGREDIENTS
| 75 |
g |
Unsalted butter |
| 175 |
g |
Amaretti biscuits; (almond macaroons) |
| 400 |
g |
Mascarpone cheese |
|
|
Grated zest of 3 unwaxed lemons |
|
|
And juice of 1 lemon |
| 100 |
g |
Caster sugar |
| 2 |
|
Eggs; separated |
| 30 |
ml |
Cornflour |
| 1 |
|
Pinches salt |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4. Grease a deep 20cm (8") loose-bottomed
cake tin.
Melt the butter. Crush the Amaretti biscuits, then mix the crumbs with the
melted butter. Put the mixture in the bottom of the prepared tin.
Put the cheese, lemon zest and juice, sugar and egg yolks in a bowl and,
using a wooden spoon, mix together. Sprinkle the cornflour over the top and
fold in.
In a separate bowl, whisk the egg whites with the salt until stiff. Fold
into the cheese mixture, then spread the mixture into the cake tin and
smooth the top.
Bake in the oven for 35 minutes until firm to the touch. Leave to cool in
the tin.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”