NO-BAKE LEMON MOUSSE CAKE
I adore the light feel and fresh flavor of lemon desserts, especially during the summer. I designed this recipe to evoke the flavors of lemon cheesecake and the texture of tiramisu with delicate layers of mousse and ladyfingers. The best part? As with an old-fashioned icebox cake, all you need is a refrigerator, no oven required!
Provided by Dan Langan
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
- pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
- For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
- For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
- Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
- For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
- To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.
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Winfred Ndiritu
[email protected]I'm going to make this cake for my next dinner party. I know my guests will love it!
Sithembiso Ndlovu
[email protected]This cake is perfect for a special occasion. It's elegant and delicious.
Muhammed Shameer
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great!
Oluwatosin Paul
[email protected]This cake was a lot of work to make, but it was worth it in the end. It was so delicious!
Elizabeth Galvez
[email protected]I had some trouble getting the mousse to set properly, but overall the cake was still delicious.
Mathias Kwami Sosu
[email protected]This cake was a bit too tart for my taste, but I think that's just a personal preference.
jedidiah marfo
[email protected]I made this cake and it was a huge success! Thanks for sharing the recipe.
Mehedi Hisan
[email protected]Can't wait to make this cake!
Karla Viviers
[email protected]This cake sounds amazing!
LIFE TIPS
[email protected]I'm definitely going to try this recipe.
usman soomro
[email protected]This cake looks delicious! I love the combination of lemon and mousse.
hera hera
[email protected]This cake is absolutely gorgeous! I can't wait to try it.
Obinna-Nze Alvin
[email protected]I'm not a huge fan of lemon desserts, but I really enjoyed this cake. The mousse was light and fluffy, and the lemon flavor was perfectly balanced.
Musafaer Ganan
[email protected]The only thing I would change about this recipe is to add a little more lemon zest to the mousse.
Hassan Abuukar
[email protected]I love that this cake is no-bake, and it's a great way to use up leftover egg whites.
Jamah AfricaBongo
[email protected]This cake is so easy to make, and it's perfect for summer when you don't want to turn on the oven.
Adam Clouser Music
[email protected]I made this cake for a party and it was a hit! Everyone loved the light and airy texture of the mousse and the zesty lemon flavor.
Jane Keisha
[email protected]This no-bake lemon mousse cake was a delight! The combination of tangy lemon and creamy mousse was perfect, and the graham cracker crust added a nice crunch.