Afghan Wedding Invitition Cards

It 's a recipe for Salvatore De Riso.

Savoyards (I used Pa ... ini)

Cream Lemon
40 gr. Yolk (No.2)
40 gr.
sugar 40 gr. Lemon juice
40 gr.
butter Grate the lemon peel in the juice and leave to infuse for 20 minutes, then strain.
Beat the egg yolks with sugar, add the juice and cook until 80 °. Cool and the temperature reaches 50 ° add the butter. To get a nice smooth, mix with a blender for 2 minutes. Cover with plastic wrap and keep refrigerated.

lemon mascarpone cream
350 gr.
mascarpone 160 gr. Lemon cream (the one above)
300 gr. Of sweetened whipped cream (I'm not sugary)
20 gr. Limoncello
12 gr. Gelatin sheets
60 gr. Egg yolk (No.3)
80 gr.
sugar 60 gr.
water 2 lemons
Boil at low heat the water with the peels of lemons. Leave to infuse until cool. Discard the peel, add sugar and bring to 120 degrees. Beat the egg yolks and pasteurize adding wire, always beating the syrup by boiling. Continue to whisk until the mixture is puffy and fluffy. Allow to cool. Place the mascarpone in a bowl, gently add the lemon cream, the whipped cream, limoncello and rehydrated and dissolved gelatin (I melted in limoncello) and finally mounted the yolks.
Bagna
40 gr.
sugar 40 gr. Water
80 gr. Limoncello
Boil it and cool.

Assembly
15x25 Put a strip of metal on a plate and a layer of ladyfingers soaked in the wet on the bottom (I did two layers of Pa ... ini). Pour 2 / 3 of the cream and smooth. Put the rest of the cream in a pastry bag and make the stubs (or whatever you like, even with all the cream)
Decorate as desired. Put in freezer for 3 hours. Remove from freezer, remove the band and decorate to taste. Keep in refrigerator until ready to use.

Note: I've made this cake for a dose and a half and I used a 25x25 range.