Separate the eggs

Zest and juice the lemon

Break up the chocolate

Preheat the oven to 180ºC

Line the baking tray with parchment paper

Fit the Whisk Tool to the machine

Add flour and baking powder into the Mixer bowl

Attach the Mixer bowl to the machine

Mix on speed 1 for 20 seconds until combined

Sift the flour mixture onto a piece of parchment paper and set aside

Retrieve, clean the Mixer bowl and fit the Whisk Tool

Add egg whites into the bowl

Start the machine on speed 1 and gradually increase speed

Mix on speed 6 for 2 minutes until soft peaks form

While the machine is running, gradually add caster sugar into the bowl

Whisk on speed 5 for 4 minutes until soft peaks form

Transfer the mixture to a medium mixing bowl and set aside

Add egg yolks and sugar into the Mixer bowl

Mix on speed Max for 4 minutes until thick and pale

Remove the Whisk tool, fit the K-beater

Start the machine on speed Min

While the machine is running, gradually add half of the whisked egg whites into the bowl

Transfer the flour mixture into the bowl

Add the rest of the egg whites

Mix on speed Min for 2 minutes fully incorporated

Alternatively, fold the mixture by hand

Transfer the mixture into the prepared piping bag

Pipe 9” (approx. 23 cm) log shapes onto the baking tray

Bake at 180ºC for 8-10 minutes until golden

Remove from the oven and let cool slightly

Transfer to a cooling rack to cool completely

Add blueberries, sugar, water, lemon juice and lemon zest into a large saucepan

Place the saucepan over medium-high heat for 5 minutes

Increase the heat until the mixture comes to the boil

Reduce the heat and simmer for 10 minutes until thickened

Sieve the blueberry mixture into a medium bowl

Press the berries firmly with the back of a wooden spoon to squeeze out the juice

Place the strained blueberry coulis in the fridge until completely cold

Add white chocolate and oil into a heatproof bowl

Microwave at 30 seconds increments, stirring in between until melted and smooth

Set aside and let cool

Retrieve, clean the Mixer bowl and fit the Whisk Tool

Add whipping cream into the Mixer bowl

Whisk on speed Max for 1 minute until thickened

Be careful not to over whisk

Add mascarpone cheese into the bowl

Transfer the cooled melted white chocolate into the Mixer bowl

Start the machine on speed 3 and gradually increase speed

Mix on speed 5 for 1 minutes until the mixture has thickened

Be careful not to over whisk

Transfer the blueberry coulis into a large dish

Quickly dunk each sponge finger in the blueberry coulis until coated

Place the coated sponge fingers in the bottom of the serving dish evenly

Gently spread half of the lemon curd over the sponge fingers using a spatula

Top with half of the mascarpone mixture, level with a spatula

Repeat the process with the remaining sponge fingers

Garnish with lemon zest

Refrigerate for at least 30 minutes or overnight

Serve
Serve chilled and decorate with edible flowers (optional)