Never has a recipe using only four ingredients looked more impressive. Thick and creamy lemon curd filling is encased in a packet of sugar-coated sponge finger biscuits. Plan ahead as this no-bake recipe requires refrigeration, but it’s a dessert well-worth waiting for.
– 85g pkt lemon jelly crystals
– 250ml (1 cup) of boiling water
– 300g pkt savoiardi (sponge finger biscuits)
– 750ml (3 cups) thickened cream
– 130g (1/2 cup) lemon curd
6 Method / Steps
Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.
Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange the remaining biscuits and some of the offcuts over the base of the pan to cover.
Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not overbeat).
Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with the remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.
Carefully remove the charlotte from the pan and transfer it to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe the cream over the top of charlotte and drizzle with the remaining lemon curd.
Use a hot knife to cut into wedges to serve.
source – cooking365coza