The Cold dessert with ladyfingers and lemon mascarpone, a cold, creamy, and lemon-scented dessert that captivates at first glance and first taste. This dessert, made with a base of ladyfingers arranged to form an elegant triangle, encloses a soft and velvety mascarpone and lemon cream. Its shape, reminiscent of a small pyramid or log, makes it perfect to serve as a scenic dessert during summer days, at a lunch with guests, or as a fresh and original alternative to classic baked desserts.
The preparation is surprisingly simple and quick: just a few ingredients – mascarpone, cream, powdered sugar, lemon, and ladyfingers – are enough to create a refined yet accessible dessert for everyone. No oven, no gelatin, just a few minutes of assembly and some rest in the refrigerator to allow the flavors to harmonize and the structure to firm up.
The mascarpone cream, enriched with lemon juice, provides a citrusy and fresh note that perfectly balances the sweetness of the ladyfingers, while the triangular shape offers a surprising visual impact, despite its simplicity.
If you want, you can add some limoncello and reduce the amount of lemon juice both in the cream and in the soaking for a more intense flavor.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients for the cold dessert with ladyfingers and lemon mascarpone:
- 21 ladyfingers
- 9 oz mascarpone
- 3/4 cup sweetened heavy whipping cream
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- to taste lemon zest (optional)
- 1/3 cup water
- 1 tbsp lemon juice
- 1 1/2 tbsp granulated sugar (optional)
- to taste grated coconut
Tools for the cold dessert with ladyfingers and lemon mascarpone:
- Plastic wrap
- 2 Bowls
- 1 Electric whisk
- 1 Plate rectangular
Steps for preparing the cold dessert with ladyfingers and lemon mascarpone:
For the soaking, you can use only room temperature milk as we did or make a lemon soak: in a bowl, place the milk at room temperature, or if you want a more flavorful soak, bring 1/3 cup of water, 1 tablespoon of sugar, and 1 tablespoon of lemon juice to a boil in a saucepan, let simmer for a couple of minutes, then turn off the heat and let cool.
In a bowl well-chilled from the refrigerator, place the sweetened heavy cream and whip it well, once whipped, keep it in the refrigerator covered with plastic wrap.
In another bowl, prepare the mascarpone cream: add the mascarpone, lemon juice (if desired, add a tablespoon of grated lemon zest), powdered sugar and start mixing the ingredients with a spoon, then once combined, start whipping the ingredients with electric whisks, add some of the whipped cream and incorporate it into the mascarpone with the whisks, then add the remaining cream and blend it into the cream with a spatula using upward movements to prevent deflating the mixture.
On a work surface, place two slightly overlapping sheets of plastic wrap, then make 3 strips of 7 ladyfingers each close to each other with the sugared side of the ladyfinger facing down (so once the dessert is finished, the sugared side will be visible), brush the ladyfingers with the soak using a silicone brush, then place the lemon mascarpone cream in the center of the three strips of ladyfingers, shaping it into a triangle, then using the plastic wrap, gently lift the two side rows and bring them to the center so they touch, forming a triangle, press slightly to compact the shape, brush with more soak and wrap well with plastic wrap.
Transfer the dessert to the refrigerator and let it rest for 4 hours, you can also prepare it the day before, allowing the flavors to blend well and the structure to firm up.
When ready to serve, remove the plastic wrap and decorate as desired with a sprinkle of grated coconut, unsweetened cocoa, or grated lemon zest. Slice with a smooth-bladed knife and serve well chilled.
FAQ (Questions and Answers)
Can I prepare this dessert in advance?
Yes, it is recommended! Making it in advance (even the day before) allows the cream to firm up and the ladyfingers to soften just right. It should be stored in the refrigerator, well covered.
Can I substitute the mascarpone?
Yes, you can replace it with well-drained ricotta for a lighter version or with cream cheese like Philadelphia for a more tangy taste. The consistency will be slightly different.
Can I use other types of cookies?
Yes, you can use Pavesini (thinner, but require less soak).
Mistakes to avoid?
– Soaking the ladyfingers too much
– Using a cream that is too runny
– Not using plastic wrap or parchment paper
– Skipping the rest in the fridge
– Using a soak made only of lemon (the dessert would be too sour).
