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Lemon and White Chocolate Mousse Cake Recipe

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This recipe for Lemon and White Chocolate Mousse Cake is from Mel's Favorite Family and Friend's Recipe Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. 1 1⁄2 (3-ounce) packages sponge-type ladyfingers, about 3 inches long, split
2. 1⁄2 cup sugar
3. 1⁄2 cup water
4. Zest and juice of 1 lemon
5. 1 (4-ounce) bar white chocolate, chopped
6. 1⁄2 (8-ounce) package cream cheese, at room temperature
7. 1⁄2 cup Breakstone’s/Knudsen sour cream
8. 1 (22-ounce) can lemon pie filling
9. 1 (8-ounce) container frozen nondairy whipped topping, thawed and divided
10. Garnish: fresh lemon slice
Directions:
Directions:
1. Line bottom and sides of an 8-inch springform pan with split ladyfingers, cut side out; set aside.
2. In a small saucepan, combine sugar, water, and lemon zest and lemon juice; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 5 minutes. Remove from heat, and cool for 10 minutes. Brush cooled syrup over ladyfingers.
3. In a small saucepan, melt white chocolate over very low heat. Spoon melted chocolate into a medium bowl; add cream cheese, and beat at medium speed with an electric mixer until smooth. Fold in sour cream.
4. Place lemon pie filling in a large bowl, and gently fold in white chocolate mixture. Fold in 1 cup whipped topping. Pour into prepared pan lined with ladyfingers. Spread the remaining whipped topping over lemon mixture. Cover,
5. and refrigerate for 3 hours, or until filling is set. Remove sides of springform pan. Garnish with lemon slice, if desired.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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