For a 1,500-liter bowl:
- ✔️ 25 ladyfinger cookies
Orange Syrup:
- ✔️ 100g sugar
- ✔️ 1 orange zest
- ✔️ 100ml water
In a small saucepan, bring the sugar, orange zest, and water to a boil for 5 minutes. Let it cool slightly. Dip the ladyfingers into the warm syrup and place them at the bottom.
Lemon Cream:
- ✔️ 300ml lemon juice
- ✔️ 6 eggs
- ✔️ 300g sugar
- ✔️ 20g cold butter
- ✔️ 3 tbsp cornstarch
In a heatproof bowl, combine all the ingredients and place it over a double boiler at medium heat for 20 minutes, stirring constantly. It should reach over 75°C (167°F) within 20 minutes. Avoid boiling. Once done, cool thoroughly, stirring occasionally.
For the Whipped Cream:
- ✔️ 300ml heavy cream
- ✔️ 1 tbsp sugar
Spread the whipped cream over the ladyfingers, add another layer of ladyfingers, and pour the lemon cream. Chill for at least 4 hours in the refrigerator; it’s even better if left overnight. Enjoy!
DAS KÖNNTE DIR AUCH GEFALLEN:
![](https://delightedbydesserts.com/wp-content/uploads/2024/02/5a4f30118536a3a41895f0e25e52a369.jpg)
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