Ingredients:
For the cream:
500 g mascarpone
1 tsp lemon zest
2 tbsp lemon juice
100 g powdered sugar
2 packets whipping stabilizer (e.g. Sahnesteif)
1 cup (about 200 ml) whipped cream
For the batter:
3 eggs
Zest of 1 lemon
150 g sugar
1 tbsp vanilla sugar
A pinch of salt
75 ml sparkling water
2 tbsp lemon juice
75 g flour
75 g cornstarch
2 tsp baking powder
60 g cooled, melted butter
Preparation:
see continuation on next page
