Embrace the essence of summer with this delightful dessert that combines the airy lightness of whipped egg whites with the creamy richness of ricotta and mascarpone. Infused with a generous splash of lemon juice, this dessert is both refreshing and satisfying, capturing the zesty spirit of sunny days. It's a perfect blend of textures and flavors that makes for an ideal treat during the warmer months.
Why You'll Love This:
This dessert is a true celebration of summer's bounty, featuring a zesty lemon flavor that cuts through the richness of the mascarpone and ricotta, offering a refreshing finish. The use of both ricotta and mascarpone provides a velvety texture that contrasts wonderfully with the light and fluffy base made from whipped egg whites. This dessert is not overly sweet, making it an excellent choice for those who appreciate subtlety in their sweets.
Perfect Occasion:
This citrusy treat is perfect for any summer gathering, from backyard barbecues to elegant garden parties. It’s also an excellent choice for a light dessert after a heavy meal or as a sweet note to a weekend brunch. Its refreshing qualities and light texture make it ideal for enjoying on a warm, lazy afternoon.
Decoration Tips:
Garnish this summery dessert with thin lemon slices or a few sprigs of fresh mint for a pop of color and freshness. You can also dust the top lightly with powdered sugar or drizzle with a simple lemon glaze to enhance its visual appeal. Serving it in individual glasses layered with crushed biscuits can add an extra touch of elegance and texture.
Ingredients:
- 4 egg whites
- A pinch of salt
- 4 egg yolks
- 120 grams of sugar
- 2 packets of vanilla sugar
- 50 grams of melted butter
- 250 grams of ricotta cheese
- 100 grams of mascarpone cheese
- 100 ml of lemon juice
- 60 grams of cornstarch
Instructions:
- Begin by whipping the egg whites with a pinch of salt until they form stiff peaks. Set aside.
- In another bowl, whisk together the egg yolks, sugar, and vanilla sugar until the mixture is light and creamy.
- Stir in the melted butter, ricotta, mascarpone, and lemon juice into the yolk mixture until well combined.
- Gently fold in the cornstarch to thicken the mixture without losing its lightness.
- Carefully fold the whipped egg whites into the ricotta mixture, ensuring not to deflate the airy texture.
- Pour the batter into a suitable dish or individual serving glasses.
- Chill in the refrigerator for at least 2 hours to set.
- Serve chilled, garnished as suggested to celebrate the flavors of summer.
Enjoy!