Easy Lemon Charlotte / Icebox Cake
User Reviews
5
Easy Lemon Charlotte / Icebox Cake
Description
This Lemon Charlotte starts with a simple lemon syrup made by dissolving sugar in water infused with lemon peel and juice or limoncello for added flavor. Lady fingers are cut and arranged to line a springform pan both around the sides and on the bottom, forming a base and walls for the dessert.
A thick filling is prepared by beating mascarpone, sifted powdered sugar, lemon zest, and heavy cream until stiff peaks form. The lemon syrup is lightly brushed onto the lady fingers to moisten them without soaking through.
The filling is layered over the lady fingers base, then topped with a second layer of lady fingers also brushed with syrup. Finally, remaining filling covers the second layer. The chilled dessert sets into a creamy, airy cake with bright citrus notes and a soft spongy biscuit texture from the lady fingers.
Keep the dessert refrigerated and serve within 2-3 days to preserve freshness and texture. It is suitable as a make-ahead chilled treat for warmer days or after meals when a light dessert is desired.
Ingredients
LEMON SYRUP
- ¾ cup water
- 2 teaspoons granulated sugar
- 1 peel lemon no white part
- 2 teaspoons lemon juice or limoncello
FILLING
- 1½ cups mascarpone cheese
- 3 tablespoons powdered sugar sifted
- 2-3 tablespoons lemon zest (approximately 2 lemons
- 1½ cups cream whole, heavy or whipping, cold, at least 30% fat content
EXTRAS
- 25 lady fingers (more or less)
*remove mascarpone from the fridge 30 minutes before using.
Instructions
LEMON SYRUP
- In a small pot heat the water, peel and sugar, heat on medium heat until sugar has dissolved, then simmer on low medium heat for approximately 3 - 5 minutes. Remove from heat and let cool, then stir in the juice or limoncello.
FILLING
- In a large bowl beat the mascarpone, icing sugar (sifted), zest and cream, until very thick.
PUTTING IT TOGETHER
- Cut some of the lady fingers to fit the height of a 7½ - 8 inch springform pan. Place the cut fingers touching around the pan, place lady fingers cut and or whole to fit the bottom of the pan as a base. (Remaining lady fingers are for the 2nd layer).
- Brush a little of the syrup lightly (very lightly) over the lady fingers that are around the pan, then spoon half of the syrup on the cut lady finger base.
- Spread half the filling over the base then top with another layer of lady fingers drizzle the remaining syrup on top, then spread the remaining filling on top of the 2nd layer of lady fingers (or use a pastry tip and decorate the top with the filling). Cover with plastic and refrigerate for at least 3 - 4 hours or better over night. Remove the pan before serving. Enjoy!
Notes
- Keep the Lemon Charlotte covered and refrigerated to maintain its texture and freshness.
- Consume within 2 to 3 days of preparation for best quality and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 179mg | 60% |
| Sodium | 91mg | 4% |
| Potassium | 72mg | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 1440IU | 29% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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