Lemon and White Chocolate Mousse Cake

By Jrhayashi

Ingredients

• 1 1/2 (3-ounce) package sponge-type ladyfingers, about 3 inches long
• 1/2 cup Sugar
• 1/2 cup Water
• Zest and Juice of 1 lemon
• 1 (4 ounce) bar white chocolate, chopped
• 1/2 (8 ounce) package of cream cheese, room temperature
• 1/2 cup Breakstone’s/Knudsen sour cream (see hints below)
• 1 (22 ounce) can lemon pie filling (see hints below)
• 1 (8 ounce) container frozen non dairy whipped topping, thawed and divided
• Garnish: Fresh Lemon Slice

Details

Servings 8

Preparation

Step 1

1. Line bottom and sides of an 8-inch spring form pan with split ladyfingers, cut side out, set aside.
2. In a small saucepan, combine sugar, water, and lemon zest and lemon juice; bring to a boil over medium high heat. Reduce heat to medium low, and simmer for 5 minutes. Remove from heat, and cool for 10 minutes. Brush cooled syrup over ladyfingers.
3. In a small saucepan, melt white chocolate over very low heat. Spoon melted chocolate into a medium bowl; add cream cheese, and beat at medium speed with an electric mixer until smooth. Fold in sour cream.
4. Place lemon pie filling in a large bowl, and gently fold in white chocolate mixture. Fold in 1 cup whipped topping. Pour into prepared pan lined with ladyfingers. Spread the remaining whipped topping over the lemon mixture. Cover and refrigerate for 3 hours, or until filling is set. Remove sides of spring form pan. Garnish with lemon slice, if desired.

Hints:

Bring sour cream to room temperature

If unable to find the lemon pie filling, make the same filling as for a lemon meringue pie

I used Daisy Sour Cream. Just don’t use the store brand to watery