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Key Lime Tiramisu Recipe

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★★★★★

4.4 from 75 reviews

A refreshing Key Lime Cake recipe featuring layers of ladyfingers soaked in a tangy key lime syrup, topped with a smooth and creamy mascarpone filling. This no-bake dessert is chilled overnight to allow flavors to meld perfectly, delivering a light and zesty treat perfect for lime lovers.

Ingredients

Scale

Key Lime Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup bottled or fresh regular or key lime juice (about 8 regular limes)
  • 1/2 cup water

Filling and Assembly

  • 16 ounces mascarpone cheese
  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup bottled or fresh regular or key lime juice (about 10 regular limes)
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cold heavy cream
  • 40 to 45 crisp (savoiardi) ladyfingers (about 12.5 ounces)
  • Finely grated lime zest, for garnish

Instructions

  1. Make the key lime syrup: Stir granulated sugar, lime juice, and water together in a medium saucepan. Cook over medium heat, stirring regularly, until the sugar is dissolved, about 3 to 4 minutes. Pour the syrup into a shallow bowl or loaf pan and allow it to cool completely.
  2. Prepare the mascarpone filling: Using a stand mixer with a whisk attachment, beat mascarpone cheese, sweetened condensed milk, lime juice, and kosher salt together on low speed until just combined. Increase the speed to medium and beat until the mixture is smooth and creamy, about 30 to 45 seconds. Do not overbeat to prevent curdling.
  3. Incorporate the heavy cream: With the mixer still on medium speed, slowly pour in the cold heavy cream and continue beating until soft peaks form, approximately 2 to 3 minutes. This creates a light and airy filling texture.
  4. Assemble the first ladyfinger layer: Working with one ladyfinger at a time, quickly dip and submerge it into the cooled key lime syrup, then arrange it in a 9×13-inch baking dish. Continue placing soaked ladyfingers tightly together, breaking them as needed to fit, until the bottom of the dish is fully covered, about 20 ladyfingers.
  5. Add the first mascarpone layer: Spread half of the prepared mascarpone filling (about 3 cups) evenly over the layer of ladyfingers.
  6. Add the second ladyfinger layer and syrup drizzle: Repeat the dipping process with the remaining ladyfingers and layer them over the mascarpone filling. Drizzle any remaining key lime syrup over this second layer.
  7. Final mascarpone layer and chilling: Evenly spread the remaining mascarpone filling on top of the ladyfingers. Cover the baking dish loosely with plastic wrap and refrigerate for at least 12 hours or overnight to set and allow flavors to meld.
  8. Garnish and serve: Just before serving, garnish the top with finely grated lime zest for a bright, fresh finish.

Notes

  • Use fresh key lime juice if available for the most authentic lime flavor, but bottled lime juice is a convenient alternative.
  • Be careful not to overbeat the mascarpone filling to avoid a grainy texture.
  • Dipping ladyfingers quickly prevents them from becoming too soggy and losing their structure.
  • The dessert tastes best after chilling overnight to fully develop the flavors and achieve the ideal texture.

Keywords: key lime cake, key lime dessert, no bake lime cake, mascarpone key lime, lime tiramisu, summer dessert, chilled dessert

Find it online: https://epicrecipebox.com/key-lime-tiramisu-recipe/