Description
A refreshing and easy no-bake Italian Lemon Biscuit Cake that is perfect for any occasion.
Ingredients
Scale
- 2 cups of lemon-flavored cookies (such as Ladyfingers or Lemon Wafers)
- 1 cup of heavy cream
- 1 cup of mascarpone cheese
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of fresh lemon juice
- Zest of 1 lemon
- Fresh berries for garnish (optional)
Instructions
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until smooth and well combined.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Line a 9-inch round cake pan with plastic wrap, leaving some overhang for easy removal.
- Dip each lemon cookie briefly in water or lemon juice to soften, then layer them in the bottom of the prepared pan.
- Spread half of the mascarpone mixture over the cookie layer.
- Add another layer of dipped cookies on top, followed by the remaining mascarpone mixture.
- Smooth the top with a spatula and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight for best results.
- Once set, carefully lift the cake out of the pan using the plastic wrap.
- Slice and serve chilled, garnished with fresh berries if desired.
Notes
- For a richer flavor, try adding a tablespoon of limoncello to the mascarpone mixture.
- You can also substitute the lemon cookies with vanilla cookies for a different taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Italian Lemon Biscuit Cake, No Bake, Lemon Dessert