Creamy Lemon Caprice Charlotte

Preparation in 60 minutes

Ingredients

For 18 cm springform tin

For base and side:

2 packs of Kambly Caprice
150 g icing sugar
zest of 1 lemon
120 ml lemon juice
4 egg yolks
1 tbsp cornflour
180 g butter

For the cream:
125 g mascarpone
100 ml double cream
40 g sugar
1 egg yolk
zest of 1 lemon
1 tsp vanilla extract

To decorate:
Fresh strawberries, raspberries or according to personal taste, seasonal is best

Beat the lemon juice, lemon zest, sugar, cornflour and egg yolks in a pan over boiling water until creamy.
Cut the soft butter into small cubes, stir into the warm mixture and leave to cool in the fridge.
Line the springform tin with baking paper.
Using a piping bag, fill the Caprice with lemon cream.
Line the filled Caprice around the springform tin and the base.
For the cream, beat the lemon zest together with sugar, vanilla extract and egg yolk in a pan over boiling water until creamy.
Add mascarpone and stir until smooth.
Whip the cream until stiff and fold into the mascarpone cream.
Spread the cream on the Caprice base, cover with cling film and store overnight in the fridge.
On the next day, carefully take the cake out of the springform tin and serve with fresh fruit.

Recipe by Veronika Studer