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Lemon Cake with Lemon Mascarpone and Lady Fingers Recipe

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★★★★★

4.8 from 203 reviews

This refreshing Lemon Cake is a no-bake layered dessert featuring tangy lemon curd, syrup-soaked lady fingers, and a light whipped mascarpone cream. Perfect for a spring or summer treat, it combines vibrant citrus flavors with creamy textures and a subtle hint of limoncello for an elegant finish.

Ingredients

Scale

Lemon Curd

  • 4 large egg yolks
  • 2/3 cup granulated sugar (134g)
  • 1 Tablespoon lemon zest (6g, about 1 lemon)
  • 1/3 cup lemon juice (80 mL, fresh squeezed or limoncello)
  • Pinch salt
  • 6 Tablespoons unsalted butter (85g), room temperature, chopped

Lemon Syrup

  • 3/4 cup lemon juice (180 mL, fresh squeezed from about 2–3 lemons)
  • 1 cup water (240 mL)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup limoncello (60 mL, optional)

Whipped Mascarpone Cream

  • 8 oz mascarpone cheese (226g), room temperature
  • 1 Tablespoon lemon zest (6g)
  • 1 1/2 cups heavy whipping cream (360 mL)

Assembly

  • 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
  • White chocolate, grated on top (optional, for garnish)

Instructions

  1. Zest and Juice Lemons: Zest and juice the lemons and set aside for later use in the lemon curd and syrup.
  2. Prepare Lemon Curd: Fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over the simmering water (double-boiler method), reduce heat to medium-low, and whisk constantly until the mixture thickens to a gravy consistency, about 7-10 minutes. Remove from heat and stir in butter until melted and combined.
  3. Cool Lemon Curd: Transfer the lemon curd into a clean bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate while preparing the remaining ingredients.
  4. Make Lemon Syrup: In a saucepan, combine lemon juice, water, and sugar. Bring to a boil, stirring to dissolve the sugar completely. Boil for 5 minutes then remove from heat. Transfer to a bowl, allow to cool to room temperature or refrigerate for faster cooling. Stir in limoncello if using.
  5. Whip Mascarpone Cream: In a mixing bowl, combine mascarpone cheese with lemon zest. Using an electric mixer, gradually add heavy cream and whip until medium to stiff peaks form, taking care not to over-mix.
  6. Assemble the Cake: Briefly dip each lady finger into the lemon syrup and line the bottom of an 8×8 inch pan with them. Spread half of the whipped mascarpone cream over the lady fingers evenly. Stir the chilled lemon curd to smooth, then spoon it over the mascarpone layer. Repeat by adding another layer of syrup-dipped lady fingers and finish by smoothing or piping the remaining mascarpone cream on top. Optionally, garnish with grated white chocolate and lemon zest or slices.
  7. Chill: Refrigerate the assembled cake for at least 2 hours or overnight to allow the flavors to meld and the dessert to set properly.

Notes

  • For a stronger lemon flavor, use fresh lemons for both zest and juice.
  • Limoncello is optional but adds a nice depth and slight boozy note to the syrup and curd.
  • Do not over-whip the mascarpone cream or it may curdle.
  • Press plastic wrap on the lemon curd surface while cooling to prevent a skin forming.
  • This dessert is best served chilled and within 24-48 hours for freshness.
  • You can garnish with fresh lemon slices or additional lemon zest for presentation.

Keywords: lemon cake, lemon curd, mascarpone, lady fingers, no-bake dessert, limoncello dessert, easy lemon dessert

Find it online: https://cookcrisis.com/lemon-cake-with-lemon-mascarpone-and-lady-fingers-recipe/