Ingredients
Scale
- 14 oz (395 g) sweetened condensed milk
- 2½ cups (600 g) heavy cream
- ⅓ cup (110 ml) fresh Meyer lemon juice (or regular lemon juice)
- 5 oz (150 g) ladyfinger cookies (savoiardi)
- 5 heaping tablespoons powdered milk
- Zest of 1 lemon
For Assembly
- 1 package ladyfinger cookies
- Milk (for lightly dipping the cookies, optional)
Whipped Topping
- 10½ oz (300 g) heavy cream (well chilled)
- ½ cup (120 g) sweetened condensed milk
Instructions
- Add the condensed milk, heavy cream, lemon juice, powdered milk, and lemon zest to a blender. Blend until smooth and creamy.
- Spread a thin layer of the lemon cream into the bottom of a serving dish.
- Lightly dip the ladyfinger cookies in milk (or leave them dry if you prefer) and arrange a layer over the cream.
- Continue layering the cream and cookies, finishing with a final layer of cream on top.
Make the Whipped Topping
- Combine the well-chilled heavy cream and condensed milk in a mixing bowl.
- Beat until the mixture becomes thick, creamy, and forms soft waves.
Tip: Don’t overbeat, or it will turn into butter. Avoid using the highest mixer speed.
- Spread the whipped topping over the assembled dessert.
- Refrigerate for at least 6 hours. If you prepare the whipped topping afterward, chill the dessert for 1 additional hour before serving. You can also make the whipped topping immediately after assembling the pavé.