Clearing the edges
A journal of château life – 23rd February – 1st March 2025
Sunday 23rd February
The mascarpone is thick and densely creamy, I whip it together with butter and icing sugar until smooth and fluffy and then scrape in the last of the lemon pulp. Holding my knife horizontally I carefully try to slice each lemon sponge in half, the serrated edge of the knife slowly sliding through the cake. My conversation falters as …
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