Iced Lemon Parfait

A simple elegant dessert of frozen lemon mousse enclosed by savoiardi biscuits.

Serves 4 – 6

3 eggs, separated
100g (1/2 cup) caster sugar
Juice and finely grated zest of 1 lemon
300ml thickened cream
250g  savoiardi biscuits
60ml Cointreau

Line a 1 litre capacity terrine or loaf tin with a double layer of plastic wrap.
Whisk egg yolks and sugar until thick and pale. Stir in the lemon juice and zest. In another bowl, whip cream to soft peaks and fold through the lemon-yolk base.
In a clean bowl , whisk egg whites to firm peaks and fold through the mixture. Line base of tin with sponge fingers and sprinkle with Cointreau. Spoon the lemon mousse over the biscuits and level the top. Finish with more biscuits sprinkled with Cointreau and press down lightly. Cover with plastic wrap and freeze overnight. Remove from the freezer ten minutes before serving, turn out of the tine and remove plastic. Cut into slices with a sharp knife and serve with fresh passionfruit or a fruit coulis.

Tip: you can use one orange, one lime or two passionfruit instead of the lemon

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