Method:
Prepare the Lemon Curd: In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and let it cool completely.
Whip the Cream: In a large mixing bowl, beat the heavy cream with vanilla extract until stiff peaks form. Be careful not to overwhip; the cream should be light and fluffy.
Fold in Lemon Curd: Once the lemon curd is cool, gently fold it into the whipped cream until well combined. The mixture should be smooth and creamy with a light yellow color.
Assemble the Dessert: In a large trifle dish or individual serving glasses, begin layering the dessert. Start with a layer of Savoiardi at the bottom. You can lightly dip them in lemon juice or limoncello for extra flavor if desired. Spread a layer of the lemon cream mixture over the Savoiardi. Repeat the layers until you reach the top of the dish, finishing with a layer of lemon cream.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set properly.
Serve: Before serving, dust the top with powdered sugar. Garnish with fresh mint leaves and lemon slices for a decorative touch.
Conclusion
The Lemon and Savoiardi Dessert is more than just a recipe; it’s a cherished family tradition that brings us together. It serves as a delicious reminder of our shared heritage and the joy of creating and enjoying food together. Whether you’re making it for a special occasion or just because, this dessert promises to delight and refresh, adding a touch of sweetness to any gathering. So next time you’re looking for a dessert that’s sure to impress, give our family’s Lemon and Savoiardi Dessert a try — it might just become a favorite in your home as well!!
