4 cups heavy cream
2 tbsp. fresh thyme, roughly chopped
2 tbsp. fresh lemon zest
16 oz. cream cheese
6 tbsp. lemon juice
¾ cup honey
230 thin citrus cookies
Lemon slices, for garnish
Fresh thyme, for garnish
1. Add heavy cream, chopped thyme and lemon zest to a large mixing bowl and whip until soft peaks form. Set aside.
2. Whip together cream cheese, lemon juice and honey until smooth and light. Fold in whipped cream until combined and smooth, cover and refrigerate until ready to assemble the cake.
3. Assemble cake by arranging 12 2-inch cookies in a circle on a 10-inch cake plate (a ring of 9 cookies, edges touching, with 3 in the center). Gently spread ½ cup of whipped cream cheese filling over layer. Repeat cookie and filling layers until desired height. Top with final layer of whipped cream cheese mixture.
4. Refrigerate for at least 3 hours or until ready to serve. When ready to serve, garnish with lemons and fresh thyme, if desired.