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Lemon dessert lasagne recipe
Lemon dessert lasagne recipe
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Quick and easy no-bake dessert with layers of creamy ricotta, lemon butter, vanilla-flavored dessert mix, and cookies. Ready in 30 minutes.
Ingredients:
  • 708.13 gm milk
  • 16 Dutch speculaas cookies (see notes)
  • 1kg fresh ricotta (see notes)
  • 30.00 ml finely grated lemon rind
  • 42.00 gm lemon juice
  • 141.90 gm caster sugar
  • 100g packet vanilla flavoured dessert mix
  • 125.00 ml lemon butter, softened (see notes)
  • 40.00 gm boiling water
  • 12.00 gm gelatine powder
  • 300ml thickened cream
  • 4.40 gm vanilla extract
  • Lemon slices, to decorate
  • Small fresh mint leaves, to decorate
Instructions:
  • Take the milk out of the fridge and let it sit for 30 minutes to reach room temperature. Line the base of a 4cm-deep, 20cm x 28cm (base) baking dish with a single layer of biscuits, cutting them to fit if needed.
  • In a food processor, blend ricotta, lemon rind, lemon juice, and 1/2 cup sugar until smooth. Spread the creamy ricotta mixture evenly over the biscuits and refrigerate until ready to enjoy.
  • Prepare a delicious vanilla dessert by preparing the mix with milk according to the packet instructions. Incorporate lemon butter by whisking it in. Pour boiling water into a small bowl and sprinkle gelatine over it. Stir until gelatine dissolves, then whisk it into the lemon mixture. Chill in the refrigerator for 15 minutes to slightly thicken. Carefully pour the lemon mixture over the ricotta mixture and refrigerate for 4 hours until fully set.
  • With an electric mixer, whip cream, vanilla, and remaining sugar until soft peaks form. Spread the whipped cream over the lemon layer. Top with lemon slices and mint leaves for a beautiful presentation. Enjoy!

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