You could describe an icebox cake as being somewhere between a trifle and a cheesecake. This easy to make, no bake recipe uses Lady Fingers or sponge fingers, lightly dipped in lemon and Limoncello, which helps turn them into pillows of soft zingy sponge. If your store cupboard is lacking in Limoncello, simply replace with more lemon juice.
This easy to make Lemon Icebox cake, can be ready in a few hours. Layer upon layer of sponge fingers, with layer upon layer of mascarpone and cream filling.
The sponge fingers will gradually soften as the cream filling starts to set. Which makes it easier to slice. It’ll keep in the fridge for a few days.
Why this recipes works.
- Use unwaxed lemons.
- Using a mix of Mascarpone and cream gives a really nice thick consistency for the filling.
- Using natural Lemon flavouring enhances the flavours from the Lemons and Limoncello.
- A square tin makes it easier to layer the sponge fingers. And also makes it easier to slice evenly.
How to remove the wax from waxed lemons.
- To clean the wax from lemons, place them in a sieve or colander and carefully pour boiling water over the lemons. Scrub the lemons with a vegetable brush to remove the wax. Pat dry before using. You can clean other waxed citrus fruits the same way.
Other no bake, icebox cakes to make.
If you make this cake, please let me know by leaving a comment and a rating. Thank you so much.
Lemon Sponge Fingers Icebox Cake
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 4 unwaxed lemons
- 3 tbs limoncello
- 500 g mascarpone
- 100 g icing sugar sieved
- 600 ml double cream
- 10 drops of high strength natural Lemon flavouring
- 45 - 48 sponge fingers depending on their size
- Line the base and sides of an 8” loose bottomed square sandwich tin with cling film.
- Zest the lemons and leave to one side until needed.
- Juice the lemons to yield approx 150ml
- In a small bowl, mix together the lemon juice and Limoncello.
- In a large separate bowl, mix together the mascarpone and icing sugar until well combined.
- Add the double cream, half at a time, and mix to a thick spreading consistency. Do not over mix.
- Add the lemon zest and lemon flavouring – to taste. Mix until well combined.
Build the cake
- One by one dip, but not soak, approx 13, depending on their size, of the sponge fingers into the lemon juice mix, then place them evenly on the bottom of the cake tin. Cutting the sponge fingers down to size if needed. Any offcuts can be used to fill in any gaps.
- Spread a quarter of the mascarpone cream mix, evenly over the top of the sponge fingers. Repeat this process twice more.
- Using your favourite piping nozzle, decorate with the remaining mascarpone mix and a few remaining, none soaked, sponge fingers.
- Place in the fridge to set for a few hours. Overnight is best.
- Remove from the tin and carefully slide the cake onto your favourite serving dish. Will keep for a few days in the fridge.