This no bake Limoncello cake recipe or Lemon Tiramisu, makes the perfect summer dessert for all the lemon lovers of the World!
Let the summer garden parties begin, because this no bake Limoncello cake recipe screams summer and it is super easy to make!
A rustic messy cake that requires no oven, just a couple of hours in the refrigerator to set.
Truth is, not everybody loves coffee, so not everyone will be as thrilled as me with my Italian Tiramisu cheesecake for dessert.
But most people love Lemon, so I wanted to throw together a grown up version of Lemon Tiramisu:
A Limoncello Cake!
The formula is simple. You dip ladyfingers in Limoncello liqueur mixed with a little fresh lemon juice, then you layer them with whipped Mascarpone filling, aka lemon Tiramisu filling, drizzle the final cake with honey and garish with fresh lemons.
But If you are planning to serve this to children, then we won’t call this a Limoncello cake, but a lemon Tiramisu cake instead.
Of course we would replace the Limoncello in the recipe, with freshly squeezed lemon juice mixed with nice wild honey. Or layers of silky lemon curd. So freaking good!
The BatMan and I brought some good Limoncello from Sicily last summer, and so this was a perfect occasion to break into the priceless bottle 😉
After all, what grown up can resist a Limoncello Cake right ?
To make my life really easy in the process, I used the ring from my 9” spring form pan like this one, to place around the plate I build my Limoncello Cake on.
As soon as the cake is all set, meaning the mascarpone filling is holding together the ladyfingers into a cake, you can remove the spring form pan ring. Easy breezy, just the way we love desserts to be around here.
Limoncello Cake
- 14 oz lady fingers
- 1 lb Mascarpone cheese
- 1.5 c whipped cream homemade
- 4 large egg yolks organic grass fed
- 4 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 c Italian Limoncello or 1 c lemon juice + 3 tbsp honey
- zest from 1 lemon
- 1 slice small lemon thinly
- 5 tbsp raw honey
- edible flowers for garnish
- 2 tbsp mint leaves for garnish (optional)
- In the bowl of a mixer or using a hand held mixer cream the egg yolks and sugar together until fluffy.
- Add the vanilla extract and Start adding in the mascarpone cheese by spoonfuls until incorporated.
- Add the whipped cream and half of the lemon zest to the whipped mascarpone mixture. Using a spatula fold them together.
- Get a 9" salad plate ready and place it on top of a larger flat plate.
- Use the ring part of a 9" spring form pan to place around the salad plate.
- Pour the Limoncello in a small bowl and mix it with 2 tablespoon of lemon juice. Or If using just Lemon juice instead, make sure to whisk it well together with the honey.
- Start to gently dip each ladyfinger in the Limoncello or lemon juice mix, and layer them on the bottom of the plate. Break them in half where needed.
- Drizzle lightly with some honey on top.
- Spread half of the whipped mascarpone filling on top of the ladyfingers.
- Repeat with the remaining half of the lady fingers and spoon the other half of the mascarpone filling.
Sprinkle the top with the remaining lemon zest and cover with plastic wrap. Refrigerate for a couple of hours until set or overnight.
- Just before serving, discard the plastic wrap and remove the spring form pan ring from around the Limoncello cake.
- Drizzle the top of the Limoncello cake with some more wild honey all over the top and garnish with edible flowers and a few leaves of fresh mint for contrast. Enjoy chilled!
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Lemon Olive Oil Cake
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