Wisconsin Mascarpone Lemon Kiwi Torte
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 30 Min.
Cook Time: 30 Min.
Chill Time: 6 Hr.
Prep Time: 30 Min.
Cook Time: 30 Min.
Chill Time: 6 Hr.
What you need:
* 1 c. sugar
* zest and 1/3 c. juice of 2 lemons
* 1/2 c. butter
* 2 egg yolks, beaten
* 1 tsp. unflavored gelatin, softened in 2 Tbsp. water
* 1 c. (8 oz.) Wisconsin Mascarpone cheese, slightly softened
* 2 kiwi, peeled and sliced
* 1 (10 1/2 in.) prepared sponge cake*
* Can be substituted with your favorite sponge cake which can be made in an angel food or Mary Ann cake pan. (Mary Ann cake pans can be found in specialty cookware stores.)
* zest and 1/3 c. juice of 2 lemons
* 1/2 c. butter
* 2 egg yolks, beaten
* 1 tsp. unflavored gelatin, softened in 2 Tbsp. water
* 1 c. (8 oz.) Wisconsin Mascarpone cheese, slightly softened
* 2 kiwi, peeled and sliced
* 1 (10 1/2 in.) prepared sponge cake*
* Can be substituted with your favorite sponge cake which can be made in an angel food or Mary Ann cake pan. (Mary Ann cake pans can be found in specialty cookware stores.)
What to do:
1. In a 2 qt. saucepan, combine sugar, lemon zest and juice, and butter. Cook over medium-low heat, stirring occasionally, until almost boiling. Remove from heat. Stir 1 c. hot lemon mixture into the beaten egg yolks, stirring vigorously. Return egg mixture to pan.
2. Over medium-low heat, cook until mixture becomes very thick, about 15 min., whisking continuously--do not boil. Add softened gelatin and stir until completely dissolved.
3. Pour lemon mixture into a large bowl to cool. When cooled, but not set, whisk Wisconsin Mascarpone cheese into the lemon mixture.
4. Pour lemon mixture into the center of the sponge cake and spread evenly to edge. Cover and refrigerate several hours. Just before serving, garnish with kiwi slices and cut into wedges.
2. Over medium-low heat, cook until mixture becomes very thick, about 15 min., whisking continuously--do not boil. Add softened gelatin and stir until completely dissolved.
3. Pour lemon mixture into a large bowl to cool. When cooled, but not set, whisk Wisconsin Mascarpone cheese into the lemon mixture.
4. Pour lemon mixture into the center of the sponge cake and spread evenly to edge. Cover and refrigerate several hours. Just before serving, garnish with kiwi slices and cut into wedges.