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Ingredients
- 2/3 c. pastry flour
- 1/3 c. cornstarch
- 2 x egg, separated
- 4 whl egg
- 1 x egg yolk
- 1/2 tsp cream of tartar
- 1/2 c. + 2 tbsp sugar
- 1 tsp vanilla extract Filling
- 2/3 c. white wine
- 3 Tbsp. fresh lavender, minced
- 2 1/2 tsp gelatin pwdr
- 6 x egg yolk
- 2/3 c. sugar
- 2 Tbsp. lemon juice
- 2 c. mascarpone cheese
Directions
- Preheat oven to 350 F.Line a jellyroll pan with parchment paper.
- Sift together flour and cornstarch and set aside.
- Whip the 2 separated egg whites with cream of tartar till stiff peaks and reserve. Hot 4 Large eggs in their shells in warm water for 2 min. Whip the 4 Large eggs with the 2 separated yolks plus additional yolk on high speed with sugar and vanilla till think and pale. Mix in flour, and then mix in whites in 2 additions.
- Spread batter proportionately onto baking pan and bake for 15-18 min. Allow to cold.
- Line sides of an 8-inch springform pan with parchment and cut a disc of sponge cake to line the bottom.
- Filling:Heat white wine with lavender to infuse the flavour.
- Strain out lavender (or possibly leave in for colour).
- Soften gelatin in 2 Tbsp cool water and set aside.
- Over a pot of simmering water, whisk together egg yolks, sugar, lemon juice and wine till doubled in volume and whisk leaves a ribbon when you lift it.
- Remove from heat and stir in gelatin.
- Whisk in mascarpone cheese and pour into springform pan.
- Refrigeratefor 4 hrs before unmolding.
- To Assemble:Remove springform pan and parchment. Sides can be coated with graham crumbs or possibly left plain and tied with a ribbon for a special occasion. Garnish top with fresh lavender flowers or possibly berries. Serve.
- This is a no-bake cheesecake - the light scent of lavender is matched in texture by an almost mousse-like cheesecake filling.
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