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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khatri hari
[email protected]I made this cake for my family and they loved it! The lemon flavor was a big hit. The mousse was also very light and fluffy. I would definitely make this cake again.
Bikash Yadav
[email protected]This cake is delicious! The lemon flavor is perfect and the mousse is so light and fluffy. The crust is also very good. I would definitely make this cake again.
Asim Pandey
[email protected]I love this recipe! It's so easy to make and always turns out perfect. The lemon flavor is so refreshing and the mousse is so light and fluffy. I've made it several times for parties and it's always a hit.
Whittey Bwayi
[email protected]This cake is so refreshing and delicious! The lemon flavor is perfect and the mousse is so light and fluffy. I love the graham cracker crust too. I will definitely be making this again.
Ljh Harris
[email protected]The cake was easy to make and turned out beautiful. The lemon flavor was perfect and the mousse was light and fluffy. The crust was also very good. I would definitely make this cake again.
Manish lama
[email protected]This cake was a bit too sweet for my taste, but my family loved it. The mousse was very light and fluffy, and the crust was delicious. I would make this cake again, but I would use less sugar.
Mohamed Tanana
[email protected]I had some trouble getting the mousse to set properly, but the cake still tasted good. The lemon flavor was nice and the crust was very good. I would try this recipe again, but I would make sure to follow the instructions more carefully.
Anil Basnet
[email protected]This cake was a bit too tart for my taste, but my friends loved it. The mousse was very light and fluffy, and the crust was delicious. I would make this cake again, but I would use less lemon juice.
Ahmad Khalid
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the lemon flavor and the mousse was so light and fluffy. The crust was also very good. I would definitely make this cake again.
Sufian Gujjar
[email protected]This was a great recipe! The cake was easy to make and turned out delicious. The lemon flavor was perfect and the mousse was light and fluffy. I will definitely be making this again.
md roushon
[email protected]This cake is so good! The lemon flavor is perfect and the mousse is so light and fluffy. I love the graham cracker crust too. I will definitely be making this again.
Md monzur Alam
[email protected]I made this cake for my family and they loved it! The lemon flavor was a big hit. The mousse was also very light and fluffy. I would definitely make this cake again.
Shaman ali Sabki
[email protected]This cake is amazing! The mousse is so light and fluffy, and the lemon flavor is perfect. The crust is also delicious. I will definitely be making this again.
Rafiq wazir Muhammad
[email protected]I love this recipe! It's so easy to make and always turns out perfect. The lemon flavor is so refreshing and the mousse is so light and fluffy. I've made it several times for parties and it's always a hit.
Kryska Benadie
[email protected]This cake was a hit at my party! Everyone loved the light and fluffy mousse and the tangy lemon flavor. The crust was also a nice touch. I will definitely be making this again.
Shaneer Shabeer
[email protected]Easy to make and so delicious. The lemon flavor is just right, not too tart and not too sweet. The mousse is light and fluffy, and the crust is the perfect combination of crunchy and chewy. I will definitely be making this again!
Demetris Walker
[email protected]This no-bake lemon mousse cake was a delight! The combination of tangy lemon and creamy mousse was perfect, and the crust was the perfect balance of crunch and chewiness. I followed the recipe exactly and it turned out beautifully. Highly recommend!