No-Bake Italian Lemon Mascarpone Icebox Cake with Summer Berries

In a large bowl, whisk the mascarpone with the powdered sugar, lemon zest, lemon juice and vanilla until smooth and creamy.

Serves 8

Ingredients

• 16 ounces mascarpone cheese, softened
• 1 cup heavy cream, cold
• 2/3 cup powdered sugar
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 packages ladyfinger cookies (about 14 ounces total)
• 1 cup cold limoncello or lemon juice mixed with water, for dipping
• 2 cups mixed fresh berries
• Fresh mint leaves, for garnish

Instructions

1. In a large bowl, whisk the mascarpone with the powdered sugar, lemon zest, lemon juice and vanilla until smooth and creamy.
2. In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
3. Gently fold the whipped cream into the mascarpone mixture in two additions to keep it light and airy.
4. Quickly dip each ladyfinger into the cold limoncello or lemon-water and lay a single layer across the bottom of a dish.
5. Spread a third of the lemon cream over the soaked ladyfingers in an even layer.
6. Repeat with two more layers of dipped ladyfingers and cream, finishing with a smooth cream top.
7. Cover and refrigerate for at least four hours, or overnight, so the cookies soften into cake.
8. Just before serving, crown the chilled cake with fresh berries and mint leaves.
9. This no-bake icebox cake borrows the layered technique of Italian tiramisu but trades coffee for a bright hit of lemon and summer berries. Assembled entirely in the refrigerator, it lets a warm kitchen stay cool while the ladyfingers melt into a soft, citrus-scented cream that makes an elegant, make-ahead finish to any summer gathering.

Nutrition (estimated, per serving)

• Calories: 440 kcal
• Protein: 6g
• Fat: 30g
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 22g
• Sodium: 95mg