Easy Lemon Charlotte
This easy lemon charlotte is a light and creamy no-bake dessert made with ladyfingers, lemon syrup and a rich mascarpone filling. Served chilled, it’s cool, refreshing and elegant yet surprisingly simple to make.
Recipe Overview: Easy Lemon Charlotte
This lemon charlotte has the perfect balance of fresh, tart citrus and sweet, creamy flavor.
The bright lemon keeps the rich mascarpone filling from feeling too heavy.
The ladyfingers soften as the ice box dessert chills, giving them a tender, cake-like texture that pairs perfectly with the smooth filling.
It’s a beautiful no-bake dessert that feels elegant without being complicated, and it can be prepared ahead of time so it’s ready when you need it.
Cool and refreshing, this dessert, also known as charlotte russe, is especially nice for spring and summer entertaining or any time you want an easy make-ahead dessert.
Charlotte is a very popular dessert in Italy, and tiramisu charlotte is probably the version you see most often. But after trying a delicious lemon charlotte at a friend’s house, I knew this was the one for us. It was so good, I couldn’t wait to make it at home.
Lemon desserts have always been a favorite in my house, from lemon shortbread cookies and Italian fresh cream lemon cake to lemon plumcake. This lemon charlotte has that same fresh citrus flavor we love, and with its beautiful presentation, it never fails to impress.
Ingredient Notes
- Ladyfingers: For the best texture, use dry, crisp ladyfingers (savoiardi), which hold up well after being brushed with the lemon syrup. You can also make your own homemade savoiardi.
- Mascarpone: Bring it to room temperature for about 30 minutes before using so it blends smoothly into the filling. You can use store-bought or make your own homemade mascarpone.
- Heavy cream: Use cold heavy or whipping cream with at least 30% fat so it whips well and helps the filling hold its shape.
- Granulated sugar: Used to sweeten the lemon syrup and balance the tart citrus flavor.
- Powdered sugar: Also called icing sugar, it sweetens the mascarpone filling and blends in smoothly. Sift first if it is lumpy.
- Lemon: Fresh lemon is used throughout the dessert. The peel flavors the syrup, while the juice and zest add bright citrus flavor.
- Limoncello: Use lemon juice for an alcohol-free version or homemade limoncello for an extra boost of lemon flavor.
How to Make an Easy Lemon Charlotte
Start with the lemon syrup. Add the water, lemon peel and sugar to a saucepan and heat until the sugar has dissolved. Let it simmer for a few minutes, then set it aside to cool before adding the lemon juice or limoncello.
Next, make the filling. Beat the mascarpone, powdered sugar, lemon zest and cold cream together until the mixture is thick and holds its shape.
Now assemble the charlotte. Arrange the ladyfingers around the sides and across the bottom of a springform pan. Lightly brush the ladyfingers around the edge with syrup, spoon a little more over the bottom layer, then spread half of the mascarpone filling on top.
Finish with one more layer. Add another layer of ladyfingers, spoon over the remaining syrup and top with the rest of the filling. Cover and chill the lemon charlotte with ladyfingers until firm and well set, preferably overnight, then carefully remove the springform pan before serving.
recipe tips
- Don’t soak the ladyfingers. Brush the ones around the edge very lightly with lemon syrup so they soften without becoming mushy.
- Beat the filling until very thick. The mascarpone mixture should hold its shape before you start assembling the lemon charlotte.
- Give it plenty of chill time. Refrigerate for at least 3–4 hours, although overnight will give you the firmest texture and cleanest slices.
- Keep it in the pan while it chills. Wait until the no-bake lemon charlotte is completely chilled and set before removing the springform pan.
Easy Lemon Charlotte FAQs
A lemon charlotte is a chilled dessert made by lining a mold or pan with ladyfingers and filling it with a lemon-flavored cream. This version uses mascarpone and fresh lemon for a rich but refreshing filling.
Absolutely. Simply use fresh lemon juice in the syrup instead of limoncello. You’ll still get plenty of bright lemon flavor.
A springform pan works best because the sides release easily once the charlotte is chilled and set. An 8-inch pan is ideal, but a deep-dish pie pan can work in a pinch. Just plan to serve it directly from the pan since it will be more difficult to remove cleanly.
For a little crunch, add toasted sliced or flaked almonds between the layers of mascarpone filling. They add a nice contrast to the soft ladyfingers and smooth filling.
So if you are looking for an Easy Creamy Lemon Dessert then I think this would be the perfect idea. Let me know how you like it. Enjoy!
Easy Lemon Charlotte / Icebox Cake
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*
- 3 tablespoons powdered sugar (sifted)
- 2-3 tablespoons lemon zest (approximately 2 lemons)
- 1½ cups cream whole, heavy or whipping cream (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
Nutrition
Updated from March 20,2019.
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy
This looks delicious but I only have a 10 inch springform pan. Do I need to double the recipe?
Hi Cindy, yes I would double the recipe. I hope you enjoy it. Take care!
Should I be using heavy cream or light cream?
Hi Carol, you should use whole / heavy cream as written in the recipe card. I hope you enjoy it. Take care!
Tried this just now and all the instructions are spot on. I made some alterations: instead of lemon zest and juice I used orange zest and juice, as my husband is not a fan of lemon in desserts. Also, I added some nectarines cut into cubes for taste and a pop of colour. Thank you for the recipe!
Hi Dora, thanks so much, so glad you enjoyed it. Orange would be delicious. Take care!
This looks wonderful. When do you remove the Springform pan? I wasn’t sure if you left it around the cake until you served it or removed it before you chilled it. Thank you!!
Hi Gina, thanks so much, yes remove the pan before serving and after it has chilled. I hope you like it. Take care!
I can not find ladyfingers can I use pound cake slices?
Hi Janet, I really don’t think it would work with pound cake, cake is too fragile and would just fall apart. Sorry.
I would like to make this for Easter and am curious if this could this be doubled and made in a larger spring form pan to server a larger crowd? Also, how far in advance could this be made?
Hi Brittany, yes you could double this recipe with no problem. You could make it a day in advance. I hope you enjoy it. Let me know.
Hi Rosemary,
I’d like to make this for my mom’s 80th birthday coming up soon (August 12, 2021).
I’m not sure which ladyfingers to buy. There’s a Delallo Savoiardi brand that seem a little harder and a bakery fresh kind (Kroger) that seem more soft and cake-like. Those are my local choices.
It seems like a perfect choice for a special birthday for her.
Hi Tina, I would choose the harder ladyfingers the softer ones once you brush them with syrup they might turn to mush. Let me know how it goes.
I made this over the weekend and added a layer of sliced strawberries on top of each layer of ladyfingers. Everyone at the luncheon loved it! Thank you for this wonderful, easy recipe!
Hi Christie, thanks so much, great idea with the sliced strawberries. Have a great weekend.
Hi! Looks delicious! I noticed that you piped more whipped cream on the top of the cake. Is this optional? I didn’t see it in the directions.
Thank you!
Hi Denise, I just used a pastry tip to decorate with the remaining filling instead of just spreading it (I made a note of it in the instructions).
Great idea! Thank you!
Everything with lemon is great and when I spot something easy too, it turns to be a keeper !
Thanks so much, I think the same way. Have a great weekend.
Can I beat the heavy cream first and then fold it into the mascarpone mix? I’m always afraid of beating mascarpone too much, even on slow.
Thanks!
Hi Marina, you could try that but I don’t know if it would get thick enough. Just beat them together keep a watch on it, I would beat on medium or a bit higher and when it gets thick enough (doesn’t slide off a spoon) it’s good to go. Hope that helps.
Do you spoon the remaining syrup on the second layer of lady fingers?
Hi Lana, yes I rewrote the instructions hope that helps. Thanks
So Easy. Delicioso!!!!!!! Thank you.
Thanks Barbara, it is. Hope you enjoy it.