- 8 large egg yolks, plus 3 egg whites, room temperature
- 2 large eggs
- 1 cup plus 3 tablespoons, plus 1 teaspoon sugar
- 1 tablespoon plus 1 teaspoon finely grated lemon zest, plus 2/3 cup fresh lemon juice (3 to 4 lemons total)
- 2 tablespoons unsalted butter
- 3/4 pound mascarpone cheese, room temperature
- 1 pint blackberries
Make lemon curd: Put egg yolks, eggs, 3/4 cup sugar, and lemon juice in a medium heatproof bowl; set over a pan of simmering water. Whisk until mixture is very thick and smooth and temperature registers 165 degrees on an instant-read thermometer, about 5 minutes. Remove from heat; whisk in butter. Pour through a fine sieve into a medium bowl; cover with plastic wrap, pressing wrap directly on surface of curd. Refrigerate until cool and firm, about 1 hour.
Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on low speed. Meanwhile, bring 1/3 cup sugar and 2 tablespoons water to a boil in a small saucepan over high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 248 degrees on an instant-read thermometer. Raise mixer speed to medium high; beat until egg whites have formed almost-stiff peaks. With mixer running, slowly pour in syrup; beat until mixture has cooled and stiff, glossy peaks have formed, about 4 minutes. Set meringue aside.
Stir mascarpone in a large nonreactive bowl with a rubber spatula until smooth. Fold in lemon curd and lemon zest. Fold in meringue.
Pulse berries and remaining 2 tablespoons sugar in a food processor until berries are broken up but not smooth. Fold into lemon mixture, leaving it slightly swirled. Freeze until slightly firm, about 20 minutes. Use immediately.
SourceMartha Stewart Living, October 2005