Lemon Ladyfinger Dessert
1 small box lemon gelatin
1 cup confectioners' sugar
2 cups boiling water
2 cups whipping cream
1/2 teaspoon almond extract
1 teaspoon grated lemon peel
1 (3 ounce) package ladyfingers
Lemon peel strips (optional)
In a mixing bowl, dissolve gelatin and sugar in water; stir until completely dissolved. Refrigerate until syrupy, about 45 minutes.
Add cream and extract; beat until soft peaks form, about 10 minutes.
Fold in lemon peel.
Split ladyfingers and arrange upright around the edge of a 2 1/2-quart serving bowl (about 8 inches in diameter). Set aside any unused ladyfingers for garnish or another use.
Pour cream mixture into bowl.
Garnish with remaining ladyfingers and lemon peel strips if desired.
Cover and refrigerate for 2 to 3 hours.
Yields 8 to 10 servings.
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