Description
A refreshing and zesty no-bake Italian lemon biscuit cake that is perfect for warm weather.
Ingredients
Scale
- 200 grams digestive biscuits
- 250 grams mascarpone cheese
- 300 ml heavy cream
- 150 grams powdered sugar
- 2 lemons, juiced and zested
- 1 teaspoon vanilla extract
Instructions
- Crush the digestive biscuits into fine crumbs.
- In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract.
- Whip the mixture until it forms stiff peaks.
- Layer the biscuit crumbs and the mascarpone mixture in a serving dish.
- Repeat the layers and finish with the mascarpone mix on top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a stronger lemon flavor, add more lemon juice and zest.
- Can be garnished with fresh berries or mint leaves.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 mg
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 90 mg