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150g castor sugar
250ml lemon juice
70g unsalted butter
2 teaspoon vanilla essence
1 teaspoon corn flour
1 teaspoon white vinegar
Using a clean bowl and beater place 5 egg yolks and gradually add 150g castor sugar while still beating.
Mix together over simmering water for approx 5 minutes until it starts to thicken.
Add 250ml lemon juice and return to simmering water. Mix for a further 5 minutes.
Take off heat and let cool for 5 minutes.
Add 70g of unsalted room temperature butter and whisk in.
Whip 5 egg whites (make sure there is no yolk otherwise it won't rise and 200g caster sugar until thick white and glossy.
Add 1 teaspoon of vanilla essence and mix through.
Add 1 teaspoon of corn flour and white vinegar.
Spread in brownie tray lined with paper and cook for 20 minutes in a 160C oven.
When cooled to touch, spread filling over the top and gently roll.
Mix together 200g mascarpone and 1 teaspoon vanilla essence.