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Prepare the base: Chop wafer rolls into small chunks. Set aside.
Lemon cream: In a bowl, whisk eggs, lemon juice, and zest together.
Cook the cream: Place the mixture in a heatproof bowl over a saucepan of simmering water (double boiler). Stir constantly until slightly thickened (about 5–6 minutes). Remove from heat.
Add chocolate & butter: While still warm, stir in white chocolate, butter, and powdered sugar until melted and smooth.
Combine: Fold in the chopped wafer rolls and mix well.
Shape the cake: Line a loaf pan or mold with parchment paper. Press the mixture firmly into the mold and smooth the top.
Chill: Refrigerate for at least 4 hours or overnight until firm.
Serve: Slice and serve cold, garnished with extra lemon zest or white chocolate shavings if desired.
Serving and Storage Tips
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