Ingredients

• 200 g of boudoir
• 100 g of sugar
• 400 g of mascarpone
• 250 ml of fresh liquid cream
• 50 ml of syrup (of water and sugar)
• 2 sachets of vanilla sugar
• 3 lemons

Preparation

1. Whip the mascarpone with the sugars and the zest of the three lemons. Whip the fresh cream until stiff and gently add it to the mascarpone.
2. Prepare a syrup of water and sugar, let it cool, then add the lemon juice.
3. Place a layer of boudoir in a rectangular dish, moisten them by dipping them in syrup, then pour a layer of cream then another layer of boudoir and so on until the ingredients are finished.
4. Decorate the top with lemon zest.
5. Place in a cool place for at least four hours before eating.