Other than the fact that everyone I have served it to has liked this very much, no story really.
● If using egg yolk, beat the yolks till a pale buttercup yellow, add the lemon rind to this.
● Gently beat the mascarpone cheese into a smooth mixture. Fold in the beaten eggs into the mascarpone cheese. If not using eggs, fold in the gently beaten cream into the mascarpone.
● Take the sponge fingers one by one and dip into the decoction; arrange them in a layer in a rectangular dish. Add half the mascarpone cheese mix on top and spread gently to cover the fingers.
● Repeat with another layer of the sponge fingers exactly as mentioned in the previous step and cover with the remaining mascarpone cheese mix. Refrigerate this for about 2 hours.
● Just before serving cover with a layer of cocoa powder dust (heap the powder into a tea strainer and run the strainer over the dish so that the entire surface is coated with a thin layer of cocoa powder).
Refrigerate
