- Serves6
- Cook time5 minute
- Prep time15 minute, + 2 hours chilling & overnight chilling time
Inspired by her Italian roots, Paola put a spin on lemon cream to create these lemon desserts - they’re a refreshing dish to serve after a big festive meal. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Ingredients
- 600ml thickened cream
- 1/2 cup (110g) caster sugar
- 1 tbs finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1/2 cup (125ml) limoncello
- 12 savoiardi (sponge finger biscuits), halved crossways
- Mixed berries, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine the cream, sugar and lemon rind in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring, for 3 mins or until the mixture thickens slightly. Transfer to a large heatproof bowl and place in the fridge for 2 hours to chill.
Step 2
Add lemon juice and whisk until soft peaks form. Spoon one-quarter of the mixture evenly among serving glasses.
Step 3
Place the limoncello in a shallow dish. Dip biscuits in limoncello and turn to coat. Place 2 biscuit halves over the cream mixture in each glass and drizzle with 1/2 tsp of the remaining limoncello. Continue layering with the remaining lemon cream, biscuits and limoncello, finishing with lemon cream. Place in the fridge overnight to chill.
Step 4
Top with mixed berries to serve.
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Paola’s Christmas lemon cups
- Serves6
- Cook time5 minute
- Prep time15 minute, + 2 hours chilling & overnight chilling time
Ingredients
- 600ml thickened cream
- 1/2 cup (110g) caster sugar
- 1 tbs finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1/2 cup (125ml) limoncello
- 12 savoiardi (sponge finger biscuits), halved crossways
- Mixed berries, to serve
Method
Step 1
Combine the cream, sugar and lemon rind in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring, for 3 mins or until the mixture thickens slightly. Transfer to a large heatproof bowl and place in the fridge for 2 hours to chill.
Step 2
Add lemon juice and whisk until soft peaks form. Spoon one-quarter of the mixture evenly among serving glasses.
Step 3
Place the limoncello in a shallow dish. Dip biscuits in limoncello and turn to coat. Place 2 biscuit halves over the cream mixture in each glass and drizzle with 1/2 tsp of the remaining limoncello. Continue layering with the remaining lemon cream, biscuits and limoncello, finishing with lemon cream. Place in the fridge overnight to chill.
Step 4
Top with mixed berries to serve.