Wednesday, August 3, 2011

Ladyfinger Lemon Mousse Dessert

A while back I made Tiramisu.  For some reason I bought the industrial-sized package of ladyfingers.  Normally I will eat any kind of cookie, especially if it's a leftover ingredient for a recipe.  Because that is purely for clean-up purposes and doesn't count.  I'm not a huge fan of ladyfingers by themselves as a snack though, and I wanted to make something besides another batch of Tiramisu.  My nephew was coming for dinner, and he's not much of a sweets eater, but he loves lemon curd.  I had plenty of that on hand too.  Ladyfingers, lemon curd, that's a great start to a delicious dessert!  This lemony-mousse dessert makes a great presentation when made in a springform pan.  It looks impressive and no one will know you threw it together the night before!
Easy But Elegant!


The Ladyfinger Lemon Mousse Party

Line a 9-inch springform pan with ladyfingers. 
I cut a little bit off the bottom of each one
so they would stand up straight. 
(The dog was really happy about this.  She got to
eat the little reject pieces I cut off.)
Line bottom of pan with ladyfingers. 
You may need to cut some to make them fit. 
It doesn't have to be perfect because
no one sees this part.
Whip cream in an electric mixer
until stiff peaks form.  Set aside.
Combine lemon curd and cream cheese.
Beat with an electric mixer until smooth.
Add powdered sugar and beat an
additional minute, or until
completely smooth and light yellow.
Fold whipped cream carefully into curd mixture.
Spread into prepared springform pan.
Garnish with a few leftover ladyfingers. 
Refrigerate overnight.
Remove from springform pan and serve. 
See how pretty it  looks when you use a
springform pan?  Of course you could
use any pan you want because it tastes
awesome no matter what kind of pan you use!
Ladyfinger Lemon Mousse Dessert

2 (3 ounce packages) ladyfingers
3 cups heavy whipping cream
1 (8 ounce) package cream cheese, softened
1/2 cup lemon curd
2/3 cup powdered sugar

Line sides and bottom of a 9-inch springform pan with ladyfingers.  (I cut the bottoms off of my ladyfingers so they would stand up against the side of the pan.)  In a mixing bowl, beat cream with an electric mixer until stiff peaks form.  In a separate bowl, beat cream cheese and lemon curd until smooth.  Add powdered sugar.  Beat on medium speed for an additional minute or until mixture is light yellow and completely smooth.  Fold in whipped cream.  Spread mixture into prepared pan.  Garnish top as desired with remaining ladyfingers.  Cover and chill overnight.  Remove from springform pan and serve.

4 comments:

  1. Such a pretty dessert. Looks very impressive but love that it is not complicated to make.

    ReplyDelete
  2. That's exactly why I liked it! It "looked fancy" but it wasn't at all hard to make!

    ReplyDelete
  3. Love this dessert! My grandmother use to make this only in Pineapple!! It was her signature "Cake"..Thanks so much for reminding me of that!

    ReplyDelete
  4. We just wanted to stop in and say thank y'all so much for linking this recipe up to the Country Pot Luck!
    We hope you will join us every other week for another great link party!
    Lark, Libby and Marsha

    www.countrycooksacrossamerica.com

    ReplyDelete

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