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
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.
Yields
8 servings
