Ingredients
Scale
16 oz Mascarpone Cheese
1 ½ cups Heavy Cream
¾ cup Granulated Sugar
½ cup Fresh Lemon Juice
2 tablespoons Lemon Zest
1 teaspoon Vanilla Extract
24–30 Ladyfingers (Savoiardi)
½ cup Water
2 tablespoons Powdered Sugar (optional)
Instructions
- Prepare the Lemon Soaking Syrup: In a small saucepan, combine the water, ¼ cup of lemon juice, and 2 tablespoons of granulated sugar. Heat over medium heat until sugar dissolves and cool completely
- Make the Mascarpone Cream Filling: In a large mixing bowl, combine the mascarpone cheese, the remaining ½ cup granulated sugar, the remaining ¼ cup lemon juice, 1 tablespoon of lemon zest, and vanilla extract. Mix until smooth
- Whip the Heavy Cream: In a separate bowl, beat the heavy cream until stiff peaks form
- Combine Cream Mixtures: Gently fold the whipped cream into the mascarpone mixture until just combined
- Assemble the First Layer: Dip ladyfingers quickly into the lemon syrup and arrange them in a single layer in a baking dish
- Add Cream Layer: Spread half of the mascarpone mixture over the ladyfingers
- Repeat Layers: Add another layer of syrup-dipped ladyfingers and top with the remaining mascarpone mixture
- Chill and Garnish: Cover and refrigerate for at least 4 hours, ideally overnight. Before serving, dust with powdered sugar and lemon zest
Notes
Ensure mascarpone is at room temperature for easier mixing.
Quickly dip ladyfingers to avoid sogginess.
Chill overnight for best flavor and texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 20g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg