Line Bottom and Sides of 8 inch springform pan with split ladyfingers, cut side out; set aside.
In a small saucepan, combine sugar, water, and lemon zest and lemon juice; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 5 minutes. Remove from heat, and cool for 10 minutes. Brush cooled syrup over ladyfingers.
In a small saucepan, melt white chocolate over very low heat. Spoon melted chocoate into medium bowl; add cream cheese, and beat at medium speed with an electric mixer until smooth. Fold in sour cream.
Place lemon pie filling in a large bowl, and gently fold in white chocolate misture. Fold in 1 cup of whipped topping. Pour inot prepared pand lined with lady fingers. Spread the remaiing whipped topping over lemon mixture. Cover and refrigerate for 3 hours or until filling is set. Remove sides of pan. Garnish with lemon slice if desired.
Originally Submitted
4/19/2011
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