Today I propose this simple dessert, quick and delicious, that almost all of us have eaten as children: the Grandma’s Recipe for Dessert with Cream and Cookies, the classic slab made up of alternating layers of cookies and custard, a real treat!
A perfect dessert for an after-meal with coffee, but also great for the children’s snack, very substantial!
It’s an old-fashioned homemade dessert that can be made either with lemon white cream or also with chocolate version.
As a child, I ate this dessert many times, my mom always made it, but she liked the chocolate version, and she used to dip the cookies in vermouth.
Today I wanted to try the version with lemon white custard, white chocolate chips, and the classic rectangular oro sawia cookies, which you can replace with any other brand you like!
Now let’s see how to prepare it.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grandma’s Recipe for Dessert with Cream and Cookies
- 1 qt whole milk
- 1 1/4 cup granulated sugar
- 4 egg yolks
- 3/4 cup cornstarch
- 2 lemon peels (grated)
- 1 package dry cookies (Oro sawia)
- to taste white chocolate chips
- to taste Fresh mint
Tools
- 1 Pot
- 1 Stovetop
- 1 Whisk
- 1 Spatula
- 1 Baking Dish
- 1 Ladle
Steps for Lemon Custard
Heat the milk in a pot on the stovetop.
Meanwhile, in a bowl, whisk the egg yolks with the sugar.
Add the cornstarch, a little bit of the warmed milk, trying to avoid lumps.
Add the remaining warmed milk, the lemon peels (being careful not to include the white part) and put it on medium-low heat, do not bring it to high heat, as too much boiling gives off an egg smell at the end of cooking.
Keep stirring until it starts to thicken.
Once the lemon custard is ready, pour it into a bowl.
Pour a ladle of warm cream on the bottom of the baking dish, cover with a layer of cookies, (no need to soak them) add a good amount of custard, smooth it out, and then a handful of white chocolate chips.
Continue the same way for the other layers until the ingredients are used up, cover the last layer with cream and white chocolate chips.
You can also use smaller baking dishes, make at least 3 layers of cookies.
Once the dessert is ready, cover with plastic wrap and chill in the fridge for at least 3 hours before serving, always better a day before.
If you want to speed up the process, transfer the baking dish to the freezer until chilled.When the dessert is well chilled, slice and serve with a fresh mint leaf.
Optionally, you can also add dark chocolate chips or pistachio granules.
Storage
The dessert keeps in the fridge for about 2-3 days
Tips and Variations
You can use any dry cookies you have available in your pantry.
No need to soak the cookies because the warm cream makes them very soft.
If you use cold cream, you can soak the cookies with a little milk or if you prefer coffee or vermouth.
Between layers, you can customize by adding more than just white chocolate, like dark chocolate chips or nut granules
You can use any dry cookies you have available in your pantry.
No need to soak the cookies because the warm cream makes them very soft.
If you use cold cream, you can soak the cookies with a little milk or if you prefer coffee or vermouth.
Between layers, you can customize by adding more than just white chocolate, like dark chocolate chips or nut granules
FAQ (Questions and Answers)
Can I make the chocolate version?
Yes, of course, the dessert is also excellent with chocolate custard.
What can I substitute for oro sawia
You can use other dry cookies: Rigoli – Colussi – Petit pavesi
