No-bake Lemon Cake
Recipe (10 – 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
4 tablespoons (60 ml) Fresh Lemon juice
2/3 cup (150 ml) of water
(optional) Substitute 2 tablespoons of water with Limoncello liqueur for boozier Tiramisu.
1 and 1/3 cup (300 ml) of Heavy whipping cream (36 %)
1 cup (225 g) of Mascarpone Cheese
5/8 cup (70 g) of Powdered Sugar
1/2 cup (120 g) Homemade or bought Lemon curd + 3-4 tablespoons for decoration
Decoration: 3-4 tablespoons Homemade or bought Lemon curd
Directions (watch the video instructions first)
Mix the water and the fresh lemon juice and set aside.
In a medium bowl beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the cream with the Powered sugar till soft peaks and then add the lemon curd and continue whisking on low speed so it blends well. Add mascarpone mixture and combine while continuing whisking.
Place an 8 inch (20 cm) springform pan rim on a serving plate.
Quickly dip the ladyfingers into the water/lemon juice mixture. Fill the ring with a firm (no empty space) layer with the dipped ladyfingers in the tin, you will need to cut some biscuits to fit the springform pan.
Spread evenly half of the mascarpone cream over the bottom layer of ladyfingers with the help of an offset spatula.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat nicely the cream on top with an offset spatula. Chill for 1 – 2 hours.
Pipe horizontal lined of Lemon curd and with a toothpick, draw lines to make the decoration as shown in the video instructions.