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Ingredients
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Cookie Crumble
Lemon Cream
Method
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract and salt. Gradually add the all-purpose flour and mix until combined. Spread the mixture onto a baking sheet lined with parchment paper and bake at 350°F (175°C) for 15-20 minutes or until golden brown. Let it cool, then crumble into small pieces.
Lemon Cream
Make the Lemon Cream
In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar while continuing to whip. Gently fold in the lemon juice and lemon zest until well combined. Be careful not to deflate the whipped cream.
Assembly
Assemble the Dessert
In serving glasses or bowls, layer the lemon cream and cookie crumble. Drizzle aged balsamic vinegar on top before serving. Enjoy your LEMON CREAM!