3. Assembly:
In a baking dish, spread a thin layer of white cream.
Quickly dip the biscuits in milk and make a compact layer.
Pour half of the white cream over the biscuits.
Make another layer of soaked cookies.
Add the lemon mousse.
If you want, make one last layer of cookies and cover with a thin layer of mousse or leftover white cream.
4. Garnish:
Sprinkle with grated lemon zest or crumbled cookies.
Let it rest in the fridge for at least 4 hours, preferably overnight.
