This no-bake dessert is incredibly simple to make and will bring joy to anyone who tries it! With a delicate and creamy texture combined with the refreshing taste of lemon and white chocolate, this dessert is perfect for both adults and children. Here’s how you can make this delightful treat.
Ingredients
For the Base:
- 250 g (8.8 oz) cookies (digestive, graham crackers, or any plain biscuit)
- 20 g (0.7 oz) coconut flakes
- 80 g (2.8 oz) white chocolate, melted
- 100 g (3.5 oz) melted butter
For the Lemon Cream Filling:
- 300 ml (10.5 fl oz) milk
- Zest of 1 lemon
- 1 teaspoon vanilla sugar
- 2 egg yolks
- 30 g (1 oz) sugar
- 15 g (0.5 oz) cornstarch
- Juice of 1 lemon
- 100 g (3.5 oz) condensed milk
- 100 g (3.5 oz) ricotta cheese
- 150 ml (5.3 fl oz) whipping cream
For the Topping:
- 100 g (3.5 oz) white chocolate, melted
- Some warm cream (for mixing with the chocolate)
- Cinnamon (for garnish)
Instructions
Step 1: Prepare the Cookie Base
- Crush the cookies:
- Place the 250 g of cookies in a food processor and pulse until they form fine crumbs. Alternatively, you can place them in a sealed plastic bag and crush them with a rolling pin.
- Combine with coconut flakes and butter:
- In a mixing bowl, combine the cookie crumbs with 20 g of coconut flakes.
- Add 80 g of melted white chocolate and 100 g of melted butter to the mixture. Stir until the crumbs are fully coated and the mixture resembles wet sand.
- Form the base:
- Press the crumb mixture evenly into the bottom of a lined or greased springform pan or a pie dish, using the back of a spoon to pack it down firmly.
- Place the base in the refrigerator to set while you prepare the filling.
Step 2: Prepare the Lemon Cream Filling
- Heat the milk:
- In a saucepan, heat 300 ml of milk along with the zest of 1 lemon and 1 teaspoon of vanilla sugar over medium heat until it begins to simmer. Stir occasionally to prevent the milk from burning.
- Mix the egg yolks and sugar:
- In a separate bowl, whisk together 2 egg yolks, 30 g of sugar, and 15 g of cornstarch until smooth and well combined.
- Combine and thicken:
- Slowly pour the heated milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium heat, stirring continuously, until the mixture thickens into a custard-like consistency.
- Cool the custard:
- Remove the saucepan from heat and let the custard cool slightly before adding the lemon juice.
- Add lemon juice and ricotta:
- Stir in the juice of 1 lemon, 100 g of condensed milk, and 100 g of ricotta cheese until smooth.
- Whip the cream:
- In a separate bowl, whip 150 ml of whipping cream until soft peaks form, then gently fold it into the cooled lemon custard mixture.
Step 3: Assemble the Dessert
- Pour the filling:
- Pour the lemon cream filling over the chilled cookie base, spreading it out evenly.
- Chill to set:
- Place the assembled dessert in the refrigerator to set for at least 2 hours, or until firm.
Step 4: Prepare the Chocolate Topping
- Melt the white chocolate:
- Melt 100 g of white chocolate in a heatproof bowl using a double boiler or microwave in 30-second intervals, stirring between each interval.
- Mix with warm cream:
- Add a small amount of warm cream to the melted white chocolate and stir until smooth and glossy.
- Drizzle the chocolate:
- Drizzle the white chocolate over the chilled dessert, creating a decorative pattern on top.
Step 5: Garnish and Serve
- Garnish:
- Optionally, sprinkle a light dusting of cinnamon over the top for added flavor and a beautiful finish.
- Serve chilled:
- Slice and serve the dessert directly from the refrigerator. Enjoy the creamy, tangy layers with the sweet crunch of the cookie base.
Cook’s Notes
- Cookie Base: You can use any plain biscuit or cookie of your choice for the base. Graham crackers or digestive biscuits work particularly well.
- Lemon Zest: Make sure to zest the lemon before juicing it to avoid waste and get the best flavor.
- White Chocolate: Use high-quality white chocolate for the best results, as it melts more smoothly and has a richer flavor.
Variations
Berry Lemon Delight
Add a layer of fresh berries, such as raspberries or blueberries, on top of the lemon cream filling before drizzling with white chocolate.
Nutty Base
Mix chopped nuts, such as almonds or hazelnuts, into the cookie base for added texture and flavor.
Tropical Twist
Add shredded coconut or a layer of crushed pineapple to the lemon cream filling for a tropical flavor profile.
Chocolate Swirl
Mix melted dark chocolate into the white chocolate topping for a beautiful marbled effect and a deeper chocolate flavor.
Frequently Asked Questions (FAQs)
1. Can I make this dessert ahead of time?
Yes, this dessert can be prepared a day in advance. Store it in the refrigerator until ready to serve.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I use other fruits instead of lemon?
Yes, you can substitute lemon with lime, orange, or even passion fruit for a different citrus flavor.
4. What if I don’t have ricotta cheese?
You can substitute ricotta with cream cheese or mascarpone for a similar texture and taste.
5. Can I freeze this dessert?
While it’s best enjoyed fresh, you can freeze the dessert. Thaw it in the refrigerator before serving.
This no-bake white chocolate lemon dessert is a quick and easy treat that’s sure to impress. With its creamy layers and refreshing lemon flavor, it’s perfect for any occasion. Whether you’re serving it to guests or enjoying it with family, this dessert will always bring joy to the table. Enjoy making and savoring this delightful dessert!