Lemon Custard Layered with Savoiardi Biscuits

Add a layer of custard: Spoon a generous layer of the lemon custard over the biscuits, spreading it evenly.
Repeat the layers: Continue layering the soaked Savoiardi biscuits and custard until you run out of ingredients. The top layer should be custard.
Step 3: Chill and Serve
Chill the dessert: Cover the dessert with plastic wrap and refrigerate for at least 2-3 hours, or until it is fully set and chilled. This allows the flavors to meld together and the custard to firm up.
Garnish and serve: Before serving, you can garnish the dessert with a sprinkle of lemon zest, a dusting of powdered sugar, or some fresh berries for added flavor and decoration.
Cooking Tips
Soaking the biscuits: When soaking the Savoiardi biscuits in milk, be sure to dip them quickly. They absorb liquid very fast and can easily become too soggy if left in the milk for too long.
Make it tangier: If you prefer a stronger lemon flavor, feel free to increase the amount of lemon juice to 40 ml. You can also add some lemon zest to the custard for an extra citrusy punch.
Use a double boiler: If you’re worried about curdling the eggs while making the custard, you can use a double boiler to gently heat the custard mixture. This method provides more control over the temperature and helps prevent the eggs from cooking too quickly.
Add vanilla: For a richer, more complex flavor, you can add a teaspoon of vanilla extract to the custard mixture when cooking it. Vanilla pairs beautifully with lemon.
Serving ideas: This dessert can be served in a large trifle dish, in individual cups, or even as a layered dessert in glass jars for a beautiful presentation.
Storage
Nutritional Facts (Per Serving, Based on 6 Servings)
Calories: 300 kcal
Protein: 6 g
Carbohydrates: 42 g
Fat: 12 g
Fiber: 1 g
Sugar: 22 g
Sodium: 150 mg
Calcium: 20% DV
Iron: 6% DV

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