Lemon Pavê (Pavê de Limão)

Whip egg whites until stiff peaks form. Add lemon juice, condensed milk and media crema. Continue whipping until it thickens to a semi-soft cream.

In a small bowl, mix milk and limoncello. Submerge cookies in milk mixture and then remove immediately. Do not soak the cookies or they will dissolve.

Cover the bottom of a 9 x 13 Pyrex (or other dish with raised sides) completely in a single layer of moistened cookies. Pour half of the lemon cream mixture over the moistened cookies and spread evenly. Add a second layer of moistened cookies on top of the lemon cream. Top the second layer of cookies with the remaining cream.

Cover the dish and refrigerate for about 2 hours. Discard the remaining milk and limoncello mixture.

Place the bowl and whisk attachment of a mixer in the freezer for at least 5–10 minutes before making the lemon whipped cream for the topping.

When the pavê is chilled, prepare whipped cream. Add heavy whipping cream and powdered sugar to the chilled bowl. Whip until cream is the consistency of heavy syrup. Add lemon juice and limoncello. Mix until whipped cream is very thick and starts to clump.

Zest lemon and fold zest into the whipped cream. Top the pavê base with the whipped topping. Garnish with thin slices of lemon.

Serve cold and refrigerate again immediately.