INGREDIENTS
SPONGE CAKE BASE
- 3 eggs
- 120 g sugar
- 1 pinch salt
- 100 g flour
- 1 tsp baking powder
- 200 g chocolate
LEMON CURD
- 2 lemons
- 250 g mascarpone
- 25 g sugar
MERINGUE
- 2 egg whites
- 1 pinch salt
- 100 g fine sugar
HOW TO MAKE IT
SPONGE CAKE BASE
Preheat oven to 175 degrees. Sift flour and baking powder into a bowl. Separate the eggs. Whip the egg whites into stiff peaks, slowly adding the sugar and salt, then carefully add the egg yolks to the beaten egg white mixture. Fold the flour and baking powder into the egg mixture. Pour the batter into a springform tin and bake for 15-20 minutes until it becomes a firm sponge cake base. In the meantime, melt the chocolate over a bain marie. Remove the sponge cake base from the oven, remove from the tin and leave to cool. Cut through the base horizontally to make two bases, then cut out 8 circles 8 cm in diameter from the base. Brush the circles with the chocolate and place in the cocotte. Spread the lemon curd over the base and place the second circle on top of the lemon curd, then spread the meringue mixture over the top as desired and flambé with a kitchen blow torch until golden brown.
LEMON CURD
Beat the mascarpone with sugar until creamy, fold in the lemon juice and then chill.
MERINGUE
Separate the eggs. Beat the egg whites into stiff peaks, slowly adding the sugar and salt. Pour the mixture into a piping bag and chill.
