I wanted to call it lemon tiramisu, but many would have been horrified by the lack of coffee and eggs, so I called it creamy lemon dessert. Call it what you like, the fact is that it is really delicious. As a base, I used lemon water cream, which I have already used in the lemon mousse, enriched with a mascarpone mousse to achieve a rich and creamy texture. Apart from the cooling time, preparing this dessert is absolutely easy and quick, and the absence of eggs also makes it safer from a food safety perspective. Let’s get to work and prepare the creamy lemon dessert together.
OTHER LEMON DESSERTS
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the creamy lemon dessert
- 7 oz lemon juice
- 1 cup water
- 1 tsp turmeric powder (optional)
- 2 oz cornstarch
- 7.75 oz sugar
- 1 lemon zest
- 1.7 cups heavy cream
- 1.1 lbs mascarpone
- 3 tbsp sugar
- 8.8 oz ladyfingers
- Half glass milk
Tools
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- Saucepan
- Electric Whisk
- Baking Dish
Steps for preparing the creamy lemon dessert
Let’s prepare the lemon water cream. In a saucepan, pour the sugar and turmeric. The latter is used to give color, it doesn’t affect the taste, and you can omit it. Add the filtered lemon juice, cornstarch, and water. Stir until you have a homogeneous liquid. Scent with a hand whisk and place on the stove. Cook, stirring constantly, until the cream thickens. Pour into a bowl, cover, and let it cool completely.
Work the cream with the sugar using the electric whisk. When it is semi-whipped, add the mascarpone and work for a few moments until you get a nice foam. Mix in half of the cold lemon cream (after working it again with a hand whisk) and stir with the hand whisk until you have a homogeneous mousse.
In a baking dish, place a layer of ladyfingers. Moisten them with lemon. Pour a layer of mascarpone cream. Cover with a little lemon water cream. Make several layers until you use up all the ingredients. Place in the fridge for at least a couple of hours before serving.
Storage
This dessert keeps for two or three days in the fridge.
