In a separate bowl, beat together 400 grams of cream cheese and 180 grams of sugar until smooth and creamy.
Once the lemon mixture has cooled, remove the plastic wrap and gently stir it with a spatula.
Incorporate 2 tablespoons of the lemon curd into the cream cheese mixture and stir to combine.
Add 500 ml of heavy cream to the cream cheese mixture and whip until it reaches a fluffy, Chantilly-like consistency.
Layer the dessert by placing a biscuit crumb base in each container, followed by a layer of lemon cream, a layer of Chantilly cream, and another layer of lemon curd.
Additional Tips:
While making the lemon curd, always cook it on medium-low heat and stir continuously to avoid burning or forming lumps. The curd should be thick enough to coat the back of a spoon.
After cooking the lemon curd, let it cool completely before using it in your dessert. Covering it with plastic wrap directly on the surface prevents a skin from forming.
Enjoy this quick and refreshing dessert that’s perfect for any occasion!
