Layers of ladyfingers, lemon curd folded into whipped cream, and blueberry sauce make this a beautiful and easy dessert for after dinner. The blueberry sauce and lemon curd can be made the day before. The blueberry recipe makes lots, and any extra can be used as a topping for ice-cream or pancakes.
Makes 4-6 servings
Blueberry sauce (recipe below)
Lemon curd (recipe below)
1 carton 250 mL (1/2 pint) whipping cream
1 pkg mini ladyfinger cookies
Whip cream until stiff peaks form. Fold the whipped cream into the lemon curd. Crush the ladyfinger cookies and layer crushed cookies in 4 to 6 serving glasses with the blueberry sauce and lemon and whipped cream mixture. Top with crushed cookies.
Blueberry sauce
Makes 375 mL (1 1/2 cups)
500 mL (2 cups) blueberries, fresh or frozen
75 ml (1/3 cup) fresh orange juice
5 mL (1/2 tsp) lemon zest
30 mL (2 tbsp) sugar
5 mL (2 tsp) cornstarch
Pinch of ginger
Combine all ingredients in a small saucepan. Stir sauce constantly until bubbly and thick. Place in a sterile jar and cool.
Lemon curd
Makes 125 mL (1/2 cup)
15 mL (1 tbsp) butter, room temperature
75 mL (1/3 cup) sugar (see note)
1 egg, beaten
Juice and zest of an organic lemon
Place all ingredients in a heavy saucepan. Cook slowly on medium-low heat stirring constantly until thick. Cool 10 minutes and strain to remove any cooked egg white. Cool completely.
Note: Add more sugar to taste if a sweeter curd is required.
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