INGREDIENTS
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Lemon custard:
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2 tablespoons flour
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3/4 cup sugar
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Zest of 1 lemon
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3 eggs
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Juice of 3 lemons
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1 1/2 cups milk
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1 tablespoon dark rum
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1 teaspoon vanilla extract
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Ladyfinger syrup:
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3 cups water
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2 tablespoons sugar
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2 teaspoons rum
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Whipped cream with mascarpone:
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1 pint whipping cream
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4 ounces mascarpone
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2 tablespoons sugar
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1/2 teaspoon vanilla extract