Equipment
* optional
Ingredients
Lemon Curd
- 120 ml lemon juice, freshly squeezed
- 6 g lemon zest, finely grated
- 150 g granulated sugar
- 200 g whole eggs
- 100 g unsalted butter, cold, cubed
Phyllo Layers
- 8 phyllo dough, sheets
- 80 g unsalted butter, melted
- 20 g icing sugar
Mascarpone Chantilly
- 120 ml heavy cream, cold, 35%+ fat
- 80 g mascarpone cheese, cold
- 30 g icing sugar
- 5 ml vanilla bean paste
Assembly
- 200 g mixed fresh berries, washed and dried
Nutrition (per serving)
Method
Combine lemon juice, zest, granulated sugar, and eggs in a heatproof bowl set over a saucepan of simmering water (bain-marie). Ensure the water does not touch the bottom of the bowl.
Cook the curd while whisking constantly for 10-12 minutes until it reaches 82°C (180°F) or thickens significantly. Remove from heat.
Strain the hot curd through a fine mesh sieve to remove zest and any coagulated egg. Whisk in the cold cubed butter one piece at a time until smooth and emulsified. Press plastic wrap directly onto the surface and refrigerate until completely set (approx 2 hours).
Preheat oven to 190°C (375°F). Place a sheet of phyllo on a clean surface (keep others covered with a damp towel). Brush lightly with melted butter. Top with another sheet. Repeat until you have a stack of 4 sheets.
Cut the stacked phyllo into 12 even rectangles (approx 7x10cm). Place on a parchment-lined baking sheet. Top with another sheet of parchment and a second baking sheet (to keep them flat). Bake for 10-12 minutes until golden brown.
In a chilled bowl, whip the heavy cream, mascarpone, icing sugar, and vanilla bean paste until stiff peaks form. Be careful not to over-whip or the mascarpone may curdle.
To serve, place a small dab of cream on the plate to anchor the first phyllo crisp. Pipe dots of lemon curd and mascarpone cream onto the crisp. Arrange fresh berries in gaps. Top with a second crisp and repeat. Finish with a third crisp and a dusting of icing sugar.
Chef's Notes
- Using cold butter to finish the curd (mounting) creates a glossier appearance and a silkier mouthfeel than melting it in at the start.
- Baking the phyllo between two baking sheets is the professional technique to ensure perfectly flat, stackable layers.
- For a sharper cut on the phyllo dough, use a pizza wheel or a very sharp knife and cut before baking.
- The mascarpone cream provides a necessary fatty richness to balance the high acidity of the lemon curd.
Storage
Refrigerator: 3 days — Store components separately. Assembled dish must be eaten immediately.
