Birthday Mingle: Lemon Mascarpone Charlottes
Yesterday, June 2nd was one special lady’s birthday: Meeta from What’s for Lunch Honey? blew another candle and knowing her I am sure it was done in style surrounded by many friends and family members. Happy Birthday one more time, dear Meeta!
During the last roundup of her event Monthly Mingle, she realised it was also a year ago that she started the Monthly Mingle event. Thus, she invited us for the June edition entitled Big Birthday Bang, to make a dish for her, the guest of honor. Smart woman, not only does she get to make her birthday last a little longer but given the past roundups, she can be sure to be served some pretty tasty things!
I have only known Meeta for a few months and through her blogs (she also writes The Daily Tiffin, and asked me to join its writers pool last month), The Daring Bakers, and emails and yet I imagine her to be strong willed, warm, organized and detailed, attentive, a great friend, wife and mother. I also imagine her stylish, feminine and full of pep and colors.
I had a list a mile long list of different birthday cakes I thought about making for her and that special day but once I imagined these Lemon Mascarpone Charlottes, I really found them fit for the event. Just like I envision Meeta, they stand tall with confidence, soft and strong in flavor and yet playful at the same time. A soft and just a bit decadent lemon mascarpone surrounded by Limoncello dipped ladyfingers…enough to make you happy, not tipsy!
Lemon Mascarpone Charlotte, inspired from Mercotte:
1 package Italian style ladyfingers
2 eggs, separated
1 1/2 oz sugar
4 oz mascarpone cheese
150 ml. heavy cream, divided
2 tsp. powdered gelatin (1 sheet) + 1/4 cup water
zest and juice of one lemon
Syrup to dip the ladyfingers:
1/4 cup water
1/4 cup Limoncello
Sprinkle the gelatin over the water, stir and let sit to bloom.
In the meatime, warm up 5o ml. heavy cream until hot but not boiling hot. Stir in the gelatin and allow to cool.
In a large mixing bowl, whisk the mascarpone with the sugar, add 2 egg yolks and whisk until well incorporated. Add the lemon juice and zest.
Whip 2 egg whites until stiff, fold them into the mascarpone mixture.
Whip the remaining heavy cream to medium stiff peaks, and fold into the mascarpone.
To assemble the charlottes, I used 2.5 inch diameters pvc pipe cylinders (I use pvc for cold molded desserts and metal for baked ones), but you can use the diameters that you like best.
Dip the biscuits very briefly (1 second/turn/1 second/done…yes, that fast or you will end up with mush) in the Limoncello water and stand them straight one next to the other into the molds, fill with the mousse. Refrigerate until set. Trim the tops.
At this point I like to freeze the charlottes for a couple of hours, so it is really easy to unmold them. Just push through the bottom, they slide out of the molds very easily.
Decorate with sliced strawberries or whole raspberries.