LADY FINGERS

• Preheat oven to 356F CONVECTION; line two baking trays with parchment paper.
• Separate your egg whites into a big bowl and your yolks into another.
• Using a mixer, beat your egg whites until frothy, and then add your 60g of sugar in, one-third at a time. Mixing in between until all are added. Once all the sugar is added, beat until stiff peaks form.
• In your bowl with your egg yolks, add your lemon zest and vanilla. Once you are ready* add your 40g of sugar and whisk for approx. one minute until the mixture becomes pale yellow.
• Add the yolk mixture to your egg whites and use a metal spoon to lightly fold together. Don’t fully combine at this stage, it’s important not to over-mix this mixture and risk losing too much air.
• Sift your flour and cornstarch into the mixture and fold through until just combined. Again, do not overmix.
• Place mixture into a piping bag*
• Pipe half-inch fingers about 3-4 inches long. Give them a little space on the tray and they may spread slightly as they bake (but they won’t spread too much).
• Sprinkle piped fingers with coarse sugar.
• Bake for 8-10 minutes, flipping your trays halfway through, until lightly golden in color.
• Place fingers, you can keep the parchment, onto a cooling rack immediately after removing them from the oven.
• Cool completely.

WHIPPED MASCARPONE CREAM

• Pour your heavy cream and vanilla into a bowl and beat with a mixer (or whisk by hand, you go!) until slightly thickened. Add your sugar and then beat until you have stiff peaks
• Add your mascarpone and fold in until combined
• Set aside or place in the fridge until ready to use

BERRY SIMPLE SYRUP

• Add your frozen berries to a pot and place on your stove over medium-high heat. Allow the juices to release from the berries a little.
• Once the pot starts to look juicy, add in your lemon juice and water, stir, and bring to a boil.
• Once boiling, add sugar, reduce heat to low, and stir to combine
• Keep on low heat until all the fruit is relatively soft - doesn’t have to be a pulp but if you have fruit like strawberries, they take a little longer to warm through.
• Strain the mixture over a bowl through a fine mesh strainer. Place your berries in a separate bowl.
• Allow to completely cool before assembly (or risk melting your whipping cream! I placed mine in the fridge for at least an hour)

ASSEMBLY

• Quickly dip one side of your lady's fingers into your berry syrup and place it dipped-side up on the bottom of your 7x7 baking dish. Do only a quick dip - no lingering! - of the lady's fingers otherwise, they will disintegrate.
• Once the bottom is lined with fingers, top with half of your mushy berries - spreading out as best you can. They won’t completely cover just dot them around evenly!
• Top the berries with half of your whipped mascarpone mixture and gently spread over evenly.
• Repeat the layering process one more time until all your ingredients are used up, ending with the whipped mascarpone
• If desired, top the whipped layer with fresh fruit and shavings of white chocolate
• Cover with foil and refrigerate for a minimum of 2 hours before serving