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.
Your trifle looks delicious! I must say quick thinking and creative!
ReplyDeleteLove the idea of lemon, blueberries, and ladyfingers. In fact, I think some combination of these flavors should find its way into Rose's next cookbook.
ReplyDeleteב''ה
ReplyDeleteGood save! How were the blueberries with it?
Yum. That looks luscious. Great idea to bake the meringue on parchment.
ReplyDeleteAhh, the best things happen when the original plan falls aparts! While I'm not a fan of the fruit combo, it does look yummy.
ReplyDeleteLovely trifle! I'm happy to know it worked just chilled. And very creative of you piping the meringue on parchment.
ReplyDeleteInspired! And looks so delicious.
ReplyDeleteI haven't sent your thingy yet, so don't worry about it going missing in the post.
Christmas posting is happening this weekend - so I will get it away then.