Sponge Cake Biscuits
6 tablespoons of Cognac
1 cup of Blackberry or Plum Jelly
For the Lemon Cream:
1/2 cup of Sugar
2 tablespoons of Cornstarch
1 1/2 cups of Hot Water
2 Eggs
1 tablespoon of Butter or Margarine
1/2 teaspoon of Lemon Zest
1/4 cup of Fresh Lemon Juice
For the Topping:
1 cup of Whipped Heavy Cream
Sugar
Sponge Cake Biscuits
6 tablespoons of Cognac
1 cup of Blackberry or Plum Jelly
For the Lemon Cream:
1/2 cup of Sugar
2 tablespoons of Cornstarch
1 1/2 cups of Hot Water
2 Eggs
1 tablespoon of Butter or Margarine
1/2 teaspoon of Lemon Zest
1/4 cup of Fresh Lemon Juice
For the Topping:
1 cup of Whipped Heavy Cream
Sugar
Line a serving dish with Sponge Cake Biscuits and brush with Cognac
Cover with Blackberry or Plum Jelly
Prepare the Lemon Cream: Mix Sugar and Cornstarch in a saucepan
Add Hot Water, bring to a boil, stirring constantly
Reduce heat and simmer for 1 minute more, until transparent. Reserve
Beat eggs in a bowl and gradually add the Cornstarch mixture, beating rapidly
Place the bowl in a hot water bath and cook for 3 minutes, stirring constantly
Remove from heat, add Butter or Margarine, Lemon Zest, and Fresh Lemon Juice
Let cool
Spread the cooled Lemon Cream over the biscuits, refrigerate for at least 4 hours or overnight
When serving, whip Heavy Cream to stiff peaks and mix with Sugar
Top the mousse and sprinkle with powdered sugar, if desired.
