Serves 6-8 No baking required, but you will need to chill it for at least 2 hours before serving.
I started making this type of dessert in the 60’s. However, the thin chocolate wafers required are no longer available. So I began to modify the recipe. We like this version even better than the original.
1 Pkg Tate’s Bakery Shop Chipless Wonder cookies (14 cookies) available at Bristol Farms and online
½ pt heavy whipping cream
3 Tbsp Robertson’s Lemon Curd
1 Tbsp sugar
1/2 tsp. Fiori di Sicilia extract (vanilla/citrus mixture available online at King Arthur Flour) or substitute good vanilla extract
½ tsp. vanilla extract
¼ tsp. Nocello Walnut Liquer (optional – available at BevMo)
Chill beaters and bowl in refrigerator at least 30 minutes or more. This helps speed up the whipping process.
Whip cream to soft peaks then lower the speed and gradually add sugar, Fiori di Sicilia, vanilla, Nocello (if using) and lemon curd. Once blended, raise speed to medium high and continue to whip until it forms firm peaks. (Be careful though – do not overbeat).
On a serving plate, or in a baking dish as pictured, lay down a thin layer of whipped cream mixture. Now “frost” each cookie on front and back and place them next to one another on the plate/dish to make a cookie log. Log will be about 7” long. Be sure to save enough whipped cream to frost the top and sides. Once finished, carefully cover the log and place in the refrigerator to chill – 2 hours or more. You want the moisture from the cream to soften the cookies, making the log easier to cut. (I loosely cover the plate/dish with non-stick aluminum foil, carefully trying not to touch the frosted log).
To serve, slice the log at an angle with a sharp knife and plate.
o I have also made this with my homemade lemon sugar cookies. They are rather tart, not too crisp and I can control the size. If you can find good ones in the store or bakery use them. I haven’t had much luck (most are too small and/or fragile)….but I keep searching.
*You can also break up the cookies and layer them with the cream in a dish and chill. Scoop out and serve in pretty glasses so the layers are visible. This is a less time consuming option and it is still a nice presentation and a tasty dessert.