Sunday, November 28, 2010
Lemon Canadian Crown Trifle
I bought the wrong kind of Ladyfingers, crispy ones from Italy. I broke most of the Italian Ladyfingers. There was only one thing to do in my lazy, post Thanksgiving foggy state.....crush the Ladyfingers and turn the luscious lemon filling into a trifle. For a bit of color, frozen blueberries were scattered between the layers. The meringue toppings were piped on parchment, browned and then transferred. Since the bowl is crystal, poor planning on my part, it was not frozen but chilled for several hours. The flavors are spectacular in Rose's Lemon Canadian Crown dessert. The lemon is such an unexpected burst of flavor. The crunchy Ladyfingers softened just enough to retain texture but provide a lovely contrast. This definitely is a show stopper dessert that was easy to make.