Adapted this recipe from Bon Appetit
Ingredients
8 ounces mascarpone, room temperature
¾ cup confectioners sugar
2 Tablespoons zest of lemon
2 ½ cups chilled heavy cream
1 cup lemon curd
16 -20 thin almond cookies or graham crackers
1 ½ cups blueberry jam
Fresh blueberries for garnish
Fresh mint leaves garnish
Directions
- Line a loaf pan with plastic wrap, leaving an overhang on all sides.
- Beat mascarpone, confectioners sugar, and lemon zest in large mixing bowl until fluffy (about 4-5 minutes).
- Reduce speed and slowly add heavy cream. When the cream has been added cover bowl with dish towel to prevent splattering and turn beaters to medium high. Continue to whip until soft peaks form.
- Transfer 2/3rds of mixture to another bowl and fold in ½ cup lemon curd. Cover and place in refrigerator until you are ready to serve.
- Place a single layer of almond crisps, covering the bottom. Spread some lemon filling over crisps then spread blueberry jam, lemon curd, and repeat layers. Top with almond crisps, cover with plastic wrap and freeze overnight. Uncover the cake and invert pan onto a platter.
- Use the plastic as a guide, peel off. Spread top and sides with reserved sweetened mascarpone. Return to freezer for 20 minutes.
- Garnish with extra dollop of lemon spread and fresh blueberries, mint sprig
