Creamy Lemon Blueberry Icebox Cake
A quick and easy no-bake dessert featuring layers of whipped mascarpone cream, fresh blueberries, lemon zest and juice, and crisp ladyfinger cookies, chilled overnight for a creamy, refreshing treat perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) full-fat mascarpone cheese
- 1 cup (240 ml) cold heavy cream
- 1/3 cup (40 g) powdered sugar
- 1 large fresh lemon (zest and juice)
- 1 tsp vanilla extract
- 1 1/2 cups (225 g) fresh blueberries, rinsed and dried
- About 24 ladyfinger cookies (Savoiardi recommended)
- Optional: splash of Limoncello or lemon liqueur
Instructions
- In a chilled bowl, combine mascarpone, cold heavy cream, powdered sugar, vanilla extract, and lemon zest. Whip on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
- Gently fold in the lemon juice into the whipped mascarpone cream, maintaining the airy texture.
- Rinse and dry the blueberries; reserve a handful for topping if desired.
- Spread a thin layer of whipped mascarpone cream on the bottom of a 9×9 inch (23×23 cm) dish.
- Lay down a single layer of ladyfinger cookies, breaking some to fill gaps if needed.
- Spread about one-third of the cream over the cookies, then sprinkle one-third of the blueberries on top.
- Repeat the cookie, cream, and blueberry layers two more times, ending with a final cream layer on top. Smooth the surface with a spatula.
- Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow cookies to soften.
- Before serving, garnish with reserved blueberries and a dusting of powdered sugar if desired. Slice carefully with a sharp knife.
Notes
Avoid overwhipping mascarpone cream to prevent graininess. Use fresh, crisp ladyfingers for best texture. For a tangier bite, add lemon curd between layers. Run knife under hot water and dry between cuts for clean slices. Can substitute mascarpone with cream cheese or coconut cream for dairy-free version. Gluten-free ladyfingers can be used for gluten-free adaptation.
Nutrition
- Serving Size: About 1/9th of the c
- Calories: 280
- Sugar: 15
- Fat: 18
- Carbohydrates: 22
- Protein: 4
Keywords: icebox cake, lemon blueberry dessert, mascarpone dessert, no-bake cake, summer dessert, easy dessert, layered cake