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A beautiful raspberry pink macaron cake inspired by the iconic “Ispahan” dessert made famous by Laduree and Pierre Herme. Inside, it is filled with a fragrant rose buttercream, lychee cream, and fresh lychee and raspberries. Absolutely perfect for a Parisian afternoon tea party.
While the macarons are resting, preheat the oven to 320°F (160°C) and prepare the raspberry lemon curd. Combine the lemon juice, sugar, egg yolks and salt in a small saucepan. Combine the cornstarch with the water to form a slurry and add that into the saucepan.
In a large mixing bowl, whisk the heavy cream, sugar and vanilla until soft peaks form. In a separate bowl, whisk together the mascarpone and melted chocolate for a minute until creamy.
To assemble the cake, pipe dollops of cream onto each layer, top with raspberries and add a generous amount of the lemon curd in the center. Garnish the top with whipped cream, more raspberries and extra, small macaron disks. Set the cake into the refrigerator for 1 day, allowing the macarons to mature.
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