The Lemon Delight without eggs is a dessert I made on Mother’s Day, but it’s suitable for any occasion.
This dessert is made quickly and in little space, because that day I had several things to do in the kitchen and only had a small corner free.
I didn’t use eggs or liquor and it was quite improvised, but if I tell you it was something good, you have to believe me, truly a special dessert.
I make this type of dessert in the beautiful season, but also in winter, as I am the kind of person who eats ice cream even at -10 outside, so the choice is yours.
Certainly worth trying and you’ll see you will make it again.
If I have piqued your interest even a little, then try this simple and tasty treat and let me know.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my fb page in your name.
About 780 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make the Lemon Delight without Eggs
- 8.8 oz mascarpone
- 3.5 oz Hoplà cream
- zest of 1 lemon
- juice of 2 lemons
- 2 tablespoons sugar
- 10 oz ladyfingers
- juice of 2 lemons
- 2.5 oz water
- 2 teaspoons sugar
- 0.7 oz powdered sugar
Preparation of the Lemon Delight without Eggs
First, put the mascarpone in a mixer, whip the cream separately and then combine it with the mascarpone, mixing them together.
Then add the lemon juice and zest, mix everything with the beaters until well combined.
Combine the water, lemon juice, and sugar in a bowl for the soaking syrup.
In a not very large baking dish, start by placing the soaked ladyfingers in the lemon syrup to form a base, then create a layer with the mascarpone cream on top of the ladyfingers.
Again, make a layer of ladyfingers soaked in the lemon mixture and add more cream….
Finally, finish with another layer of ladyfingers soaked in the syrup and cover our dessert with a sheet of cling film.
Put in the fridge for about 2 hours before serving.
Before serving, turn the dessert onto a serving plate, dust it with powdered sugar and if you like, decorate with lemon wedges as I did.
