Three hours before cooking, place the jar of milk in the freezer.
Products for jelly mass.
An hour before getting the milk out of the freezer, start making the cream.
Put sugar, jelly (powder), lemon juice and zest in a container.
Pour in boiling water and mix well until smooth. Leave to cool on the table.
Squeeze the juice out of the oranges.
Get the milk out of the freezer. Open and move it to a spacious container (greatly increases in volume). Beat with a mixer on high speed.
Well-whipped milk looks like protein meringue. Lush, shiny and airy. I only whipped it for three minutes.
In a thin stream and stirring constantly with the spatula to introduce the jelly mixture.
Mix many more times, using the folding method-from the bottom up and in a circle, lowering the spatula to the bottom, to thoroughly mix the jelly.
Dip savoyardi in the juice for just a couple of seconds.
And lay it in a 24x20 cm shape.
Place the cream on top, smooth it out and put it in the refrigerator for 4-5 hours. I had some cream left and made a small portion of dessert. So you can freely take the form of 30X25 cm. Naturally, you will need more cookies.
If desired, decorate the frozen dessert with dark chocolate.
And orange zest.
This dessert can be eaten literally with your lips, it is so airy and tender! Highly recommended!