Whip the egg whites until stiff peaks form.

Then add the lemon juice, condensed milk and media crema.

Continue whipping until it thickens to a semi soft cream.

In a small bowl, mix the milk and the limoncello.

Submerge the cookies in the 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 two 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 the whipped cream.

Add the heavy whipping cream and powdered sugar to the chilled bowl.

Whip until the cream is the consistency of a heavy syrup.

Add the lemon juice and limoncello.

Mix until the whipped cream is very thick and starts to clump.

Zest one lemon and fold the 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.