Key lime-infused ladyfingers and fluffy key lime-kissed mascarpone cream filling are layered together in this refreshing rendition of a classic Italian dessert!
June has arrived which means that KEY LIME SEASON has officially arrived!
These adorable little limes might not produce much juice, but they deliver a distinct flavor that’s incredibly tart, aromatic, and slightly sweet. That’s why I decided it was time to combine this Floridian staple with one of my favorite Italian classics–TIRAMISU!!
This Key Lime Tiramisu is undoubtedly one of the most light and refreshing desserts I’ve ever had. The pillowy soft ladyfingers are dipped in a tangy key lime syrup and layered between the most luscious key lime mascarpone cream filling. Every single forkful is like biting into a cloud. A lusciously tart and tangy cloud…
Why You’ll LOVE This Key Lime Tiramisu
Super DUPER Easy To Make: Unlike traditional tiramisu recipes, this one doesn’t mess with raw eggs or finicky double boilers. It’s a no-bake dessert that requires very few ingredients, and it can be whipped up in no time!
Delicious Make-Ahead Dessert: This is one of the few desserts that gets better the longer it sits, making it the perfect make-ahead dessert. As the tiramisu chills in the refrigerator, the ladyfingers soften up as the mascarpone filling thickens. It also gives the ingredients time to blend and deepen in flavor. You want to give your tiramisu AT LEAST 8 hours to chill, but I recommend making it the day before and chilling it overnight.
Perfect Balance of Sweet and Tangy: The tartness of the key lime-soaked ladyfingers is deliciously complemented by the creamy sweetness of the mascarpone filling.
Unbelievably Light and Fluffy: As I mentioned earlier, it’s like biting into a cloud. Each soft and tender ladyfinger is surrounded by supremely fluffy filling. It’s key lime bliss…
What are Key Limes?
Key limes originated in Southeast Asia but they also thrive in tropical and subtropical regions, like the Florida Keys. They are smaller and rounder than typical Persian limes (the ones in the grocery store), and they have a much thinner rind. Key lime juice is more tangy in flavor with a subtle bitterness. Key limes are also slightly sweeter than regular limes.
Can I use Regular Limes?
You most certainly can! While the flavor of Persian limes is slightly different from key limes, you won’t notice much difference, especially since it’s combined with so many other ingredients. You also have the option of using bottled key lime juice. This is usually found next to the alcoholic mixers in the grocery store. My favorite brand is Nellie & Joe’s Key West Lime Juice.
Crucial Tip for Making Key Lime Tiramisu
Use a Lemon OR Lime Squeezer: Trust me, your hands will thank you! Since key limes are so small AND you have to squeeze so many of them, a lemon squeezer will come in VERY handy. I found that the best technique was to halve 3-4 key limes, place all of them into the lemon squeezer, and press. To ensure that all of the juice is extracted, you’ll need to push the limes around between each squeeze. Once every single lime half is completely flattened, cut up a few more key limes, and repeat the squeezing process.
How to Make Key Lime Tiramisu
Start with the Key Lime Syrup: The syrup needs to be made first so that it has ample time to cool completely. All you have to do is pour 3/4 cup freshly-squeezed key lime juice into a medium saucepan along with 3/4 cup water, 3/4 cup granulated sugar, and 3 Tablespoons of key lime zest. Place the saucepan over medium-high heat, stirring constantly. Once the mixture begins to boil, reduce the heat to low, and allow it to simmer for 5-7 minutes or until slightly reduced.
After the syrup has cooked, pour it through a fine-mesh sieve to remove any lime zest or seeds. To speed up cooling time, pour the syrup into a shallow bowl and place it into the freezer.
Make the Mascarpone Filling: In a stand mixer fitted with the paddle attachment, beat 16 ounces of mascarpone cheese with one whole can (14 oz) of sweetened condensed milk. Beat everything together until completely smooth. Add 1/2 cup of the cooled lime syrup, 1 teaspoon of vanilla and 1/2 teaspoon of salt. Turn the mixer onto low, and beat until just combined.
Switch the paddle attachment out for the whisk attachment, and pour in 1 and 1/2 cups heavy whipping cream. Turn the mixer onto high, and beat everything together until thick and fluffy, about 4-5 minutes.
Assemble the Tiramisu: One by one, dip each ladyfinger into the lime syrup. Make sure to dip both sides of the finger, but don’t let them sit in the syrup too long. Just a quick dunk is all they need. Line the ladyfingers along the bottom of an 8-inch square baking dish. To get one even layer of ladyfingers, you’ll have to cut a few of them. I suggest cutting them AFTER they’ve been dipped in the syrup to prevent them from breaking.
Once you have one layer of lime syrup-soaked ladyfingers, spread half of the mascarpone filling evenly on top. Then place a second layer of lime syrup-soaked ladyfingers on top of the filling. Spread HALF of the remaining mascarpone filling evenly over the ladyfingers, and transfer the rest of the filling to a pastry bag fitted with a large round tip. (Alternatively, you can use a gallon ziplock bag with the corner cut off.) Pipe even rows of dollops along the top of the tiramisu, or however you like!
Chill the tiramisu in the refrigerator for at least 8 hours, preferably overnight. Just before serving, zest a key lime over the top of the tiramisu.
Key Lime Tiramisu
Key lime-infused ladyfingers and fluffy key lime-kissed mascarpone cream filling are layered together in this refreshing rendition of a classic Italian dessert!
Ingredients
Key Lime Syrup:
- ¾ cup freshly-squeezed key lime juice
- ¾ cup water
- ¾ cup granulated sugar
- 3 tablespoons key lime zest
Mascarpone Filling:
- 16 ounces mascarpone cheese
- 1 (14 oz) can sweetened condensed milk
- ½ cup key lime syrup (from recipe above)
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 ½ cups heavy cream
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Syrup:
Combine all of the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve the sugar. Allow mixture to simmer for 5-7 minutes, or until slightly reduced. Remove from heat, and pour into a shallow bowl. Place in refrigerator to cool completely.
Make the Mascarpone Filling:
In a stand mixer fitted with the paddle attachment, beat the mascarpone cheese and sweetened condensed milk together until completely incorporated. Add the 1/2 cup of key lime syrup, vanilla, and salt, and beat until combined.
Switch out the paddle attachment for the whisk attachment and pour the heavy cream into the bowl. Beat mixture on high until filling is thick and fluffy.
Assemble Tiramisu:
One at a time, quickly dip the ladyfingers in the syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.*) Spread half of the mascarpone filling evenly on top. Place another layer of syrup-soaked ladyfingers on top of the filling.
Spread half of the remaining mascarpone filling on top. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
Cover and refrigerate for at least 8 hours, preferably overnight. Just before serving, sprinkle fresh key lime zest on top. Slice, serve, and enjoy!
Notes
*You might have to cut your ladyfingers depending on their size. Cutting is easier to do after they've been dipped in the syrup.
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