DUNHAM CELLARS WINE CLUB - February 2014
-Joanne Dunham, Owner
• 10 ladyfinger biscuits (from half a 7-ounce package)
• 1/2 cup 2012 Dunham Late Harvest Riesling
• 2 cups heavy cream
• 2 Tablespoons confectioners' sugar
• 1 cup lemon curd
2012 Dunham Late Harvest Riesling
Place ladyfinger biscuits on a rimmed baking sheet and drizzle with Late Harvest Riesling; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners’ sugar until soft peaks form.
Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate at least 3 hours or up to overnight before serving.