A professional looking dessert without having to bake a single thing.
Juice lemons until you have 1/4 cup juice.
Mix juice with 1/4 cup sugar, and 2 sprigs thyme in a small saucepan.
Credit: Micah Leal
Bring to a boil, until the sugar is fully dissolved.
Set aside to cool.
In a small bowl, stir together gelatin with water and set aside to soften.
In a large saucepan, combine milk, reserved lemon zest, and 3 sprigs of thyme.
Place over medium heat.
Once combined, whisk in remaining milk before returning to saucepan over medium heat.
Whisk in lemon curd and bloomed gelatin.
Continue whisking until gelatin is fully dissolved and mixture has thickened to coat the back of a spoon.
Remove fresh thyme from reserved lemon-thyme syrup, and brush the lady fingers evenly with all of the syrup.
Evenly spread blackberry jam across the base of the cake.
Cut half of the blackberries in half lengthwise and place them face down on top of the blackberry jam.
Once custard has cooled, whip 1 cup cream to medium peaks.
Gently fold 1/3 of the whipped cream into the custard.
Once well incorporated, fold the remaining whipped cream into the custard mixture.
Pour into prepared pan, using a spatula to level the mixture inside the pan.
Refrigerate, covered with plastic wrap, for 4 hours (or overnight) until set.
Whip remaining 1/2 cup cream with powdered sugar.
Remove the side of the springform pan and parchment paper.
Surround the perimeter of the top of the cake with remaining blackberries.
Dust with powdered sugar.
Fill the rest of the center by decoratively piping the whipped cream.
Finish with a sprinkling of thyme leaves.
