Prep 20 mins
Cook 0 mins
I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!
- 1 lemon (peel grated & juice strained)
- 1 1⁄2 oranges (peel grated & juice strained)
- 1 cup butter
- 1 cup sugar
- 3 eggs (separated)
- 15 ladyfingers (or 1 already cooked pound cake, cut in fingers)
- Cream butter & sugar together.
- Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
- Beat the egg whites till stiff & fold them into the butter mixture.
- Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
- Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
- Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
- Idea Option: Sub lime for the lemon? Yum!
5 Stars!!!!! Athough this a a bit of a struggle to make it was *well* worth it in the end. I found the end result more orange-y than lemon but it was a spendid combination. I took slices to my neighbours and they inhaled it, compliments galore. If you use cake as I did DO save some of the inside slices for the top or you will have the two toned effect from using the ends of the cake up last (visual only, there's no difference in taste). What went wrong with mine in the making *should* not have been possible in both Twissis and my estimations but I'm here to tell you that should the worst happen to you it's perfectly and completely recoverable. Basically I was ok until step 2 but then it didn't want to mix in at ALL ... everthing seperated like scrambled eggs floating in orange/lemon juice. I whisked it & beat it with the hand beater and finially resorted to the food processor and blended the heck out of it .. it got better but was still a bit of the scambled egg look .. I added the egg white( mix now back in a regular baking bowl)and poof, back to the real scrambled egg look so second trip back to the food processor and blitzed it until it resembled pieces of scrambled egg less (I know it said fold, but mine wasn't in a foldable state)... then carried on as normal per recipe. BTW I was baking this with 5 year old DD .. she got very mixed cooking messages today LOL and our conversation went like this: This is how you do this ... and then it goes like ... oops no it didn't .. let's try - um that isn't working either, shall we try, see now it's better.(no mama it isn't .. look...) Oh.. ok lets try- see? ALL better again... (no mama it isn't .. look!) Oh, ok, lets try...(Mama do we HAVE to do ALL this?) Well yes, becuase sometime things don't go as planned and I have to fix it.. (OH, ...so you didn't do it right?) Wellllll, nooo I don't think so at least- I try and do it exactly as it says on a recipe, (what's a recipe?) the paper here that tells how I have to make it...(so you did something wrong?)Well that's always possible but I didn't think so- want to put the cake pieces in a loaf tin? (can I eat some?) No.. we need all of it for the dessert and any your dinner is on the table shortly and you have to eat your veggies first (DD.. can I go now mama?)Please see my rating system: 5 stars for a recipe that (for me) didn't go to plan but still came out wonderfully in the end, that delighted all that tried it and was a mother/daughter experience that makes the best of memories. Thanks!