This Key Lime Tiramisu is light and citrusy. Layers of ladyfingers soaked in sweetened lime syrup rest between fluffy key-lime mascarpone cream, adding a tropical twist to the classic Italian dessert. The texture is creamy, and the flavor is bright.
Table of Contents
It is a no-bake dessert that feels special without being fussy. The 9×13 pan makes it perfect for parties, holidays, potlucks, and summer dinners when turning on the oven sounds like too much work.
Why You Will Love Key Lime Tiramisu
This dessert chills into clean, creamy layers without gelatin or eggs. The quick lime syrup softens the ladyfingers without making the center soggy, and the mascarpone cream has enough structure from cream cheese and whipped cream to hold its shape.
If you love key lime as much as I do, check out these Key Lime Bars and Key Lime Pie recipes.
Ingredients, Notes, and Estimated Cost
Per Serving Cost: $2.08
Recipe Cost: $37.42
- Water, granulated sugar, key lime juice, and lime zest make the lime syrup. The water and sugar create a light, simple syrup; the juice adds citrus flavor, and the zest adds a fresh lime aroma. Regular lime juice works well when key limes are hard to find. Bottled key lime juice can work too, but fresh juice and zest make the flavor brighter.
- Mascarpone cheese gives the cream its classic tiramisu richness. Keep it cold so it blends into a thick, smooth base. Full-fat mascarpone works best. In a pinch, use more cream cheese, but the flavor will be closer to cheesecake.
- Cream cheese helps the filling set and slice neatly. Soften it before mixing so the cream stays smooth. Neufchâtel can be used for a lighter version, but the layers may be a little softer.
- Powdered sugar sweetens the cream and blends in without grittiness. Add a little more if your limes are extra sharp.
- Key lime juice and lime zest flavor the cream from the inside out. Zest before juicing because whole limes are much easier to grate. Regular limes are fine, and lemon can be used for a lemon tiramisu variation.
- Vanilla extract and salt round out the filling. Vanilla softens the citrus edge, and salt keeps the cream from tasting flat. Almond extract can be used in a very small amount for a different flavor.
- Heavy whipping cream gets whipped to stiff peaks, then folded into the mascarpone mixture. This keeps the filling light while keeping it easy to slice. Do not substitute milk or half-and-half, as they will not whip.
- Ladyfingers create the layered structure. Use crisp savoiardi-style ladyfingers, not soft cake-style ones, for the best texture. Keep extras nearby since a 9×13 pan needs about 50 for full coverage (or about 2 packages).
- Lime zest, whipped cream, thin lime slices, and white chocolate shavings finish the top. The white chocolate is optional, but it pairs nicely with lime and makes the dessert look bakery-ready.
How To Make Key Lime Tiramisu
Make a quick lime syrup, whip together a mascarpone cream, layer with briefly dipped ladyfingers, then chill until set. Garnish right before serving to keep the top looking fresh and clean.
Recipe Instructions
- Make the lime syrup. Combine the water, granulated sugar, key lime juice, and lime zest in a small saucepan. Warm over medium heat just until the sugar dissolves. Remove from the heat and cool completely.
- Beat the cheeses. In a large bowl, beat the cold mascarpone and softened cream cheese until completely smooth. Scrape the bowl as needed so no pockets of cream cheese remain.
- Flavor the cream. Add powdered sugar, key lime juice, lime zest, vanilla, and salt. Mix until creamy and fully combined.
- Whip the cream. In a separate bowl, beat the cold heavy whipping cream to stiff peaks. The cream should hold its shape when the beaters are lifted.
- Fold the filling. Fold the whipped cream into the mascarpone mixture in two or three additions. Use a rubber spatula and keep folding until the cream is light and smooth.
- Dip the ladyfingers and build the first layer. Briefly dip each ladyfinger into the cooled lime syrup for 1 second. Do not soak them. Arrange dipped ladyfingers tightly across the bottom of a 9×13-inch baking dish. Break a few pieces as needed to fill gaps.
- Add cream. Spread half of the key lime mascarpone cream evenly over the ladyfingers.
- Repeat the layers. Add a second layer of dipped ladyfingers, then spread the remaining cream over the top. Smooth with an offset spatula or spoon.
- Chill. Cover and refrigerate for 4 to 6 hours, or overnight, until fully set.
- Garnish and serve. Top with whipped cream, lime zest, thin lime slices, or white chocolate shavings right before serving. Serve or chill until ready to serve.
Top Recipe Tips
- Keep the ladyfinger dip very quick. One second is enough, since they continue to soften in the refrigerator.
- Chill overnight for the cleanest slices, especially when serving this for a party.
- Cool the syrup completely. You must remove the syrup from the heat and let it cool before dipping the cookies. Warm liquid will instantly melt the ladyfingers.
Save this Key Lime Tiramisu for your next gathering, and leave a comment to share how you garnished yours. Lime zest, whipped cream, white chocolate, or all three are welcome.
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Key Lime Tiramisu
people
Key Lime Tiramisu made with lime-soaked ladyfingers and a smooth mascarpone cream. This no-bake dessert is easy to make ahead and perfect for serving a crowd.
Equipment
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- Microplane or zester
- Citrus juicer
- small saucepan
- whisk
- rubber spatula
- 8×8-inch or 9×9-inch baking dish
- Offset spatula or spoon for spreading
- Knife and cutting board
Ingredients
Lime Syrup
- 1 ½ cups water
- ¾ cup granulated sugar
- ¾ cup fresh key lime juice or regular lime juice
- 1 ½ teaspoons lime zest
Key Lime Mascarpone Cream
- 24 oz mascarpone cheese cold
- 12 oz cream cheese softened
- 1 ½ cups powdered sugar
- 3 Tablespoons key lime juice
- 1 ½ Tablespoons key lime zest
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 2 ¼ cups heavy whipping cream cold
Assembly
- About 50 crispy ladyfingers about 2 packages
- Extra lime zest for garnish
Optional Toppings
- Whipped cream
- Thin lime slices
- White chocolate shavings
Instructions
Make the Lime Syrup
- Combine the water, sugar, lime juice, and zest in a small saucepan.1 ½ cups water, ¾ cup granulated sugar, ¾ cup fresh key lime juice, 1 ½ teaspoons lime zest
- Warm over medium heat just until the sugar dissolves.
- Remove from heat and cool completely.
Make the Key Lime Cream
- Beat the mascarpone and cream cheese until completely smooth.24 oz mascarpone cheese, 12 oz cream cheese
- Add the powdered sugar, lime juice, zest, vanilla, and salt. Mix until creamy and fully combined.1 ½ cups powdered sugar, 3 Tablespoons key lime juice, 1 ½ Tablespoons key lime zest, 1 ½ teaspoons vanilla extract, Pinch of salt
- In a separate bowl, whip the heavy cream to stiff peaks.2 ¼ cups heavy whipping cream
- Gently fold the whipped cream into the mascarpone mixture until light and smooth.
Assemble the Tiramisu
- Briefly dip each ladyfinger into the cooled lime syrup for 1 second. Do not soak.About 50 crispy ladyfingers
- Arrange a full layer of dipped ladyfingers in the bottom of a 9×13-inch dish. (You’ll need to pack them in tightly for full coverage.)
- Spread half of the key lime cream mixture evenly over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers, then spread the remaining cream on top.
- Smooth the top with a spatula.
Chill
- Cover and chill in the refrigerator for 4 to 6 hours, or overnight, until fully set.
Garnish and Serve
- Top with whipped cream, lime zest, and optional lime slices or white chocolate shavings just before serving.Extra lime zest, Whipped cream, Thin lime slices, White chocolate shavings
- Serve or chill until ready to serve.
Notes
-
Store in the refrigerator, covered, for up to 3 days. Add whipped cream, lime slices, and white chocolate just before serving.
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To freeze, wrap the dish tightly without fresh garnish and freeze for up to 1 month. Thaw overnight in the refrigerator. The texture will be softer after freezing, but it will still be delicious.
-
This recipe is great for making ahead. Assemble it the night before, chill overnight, then garnish before serving.
Nutrition
Serving: 1slice | Calories: 524kcal | Carbohydrates: 40g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 158mg | Sodium: 135mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 1397IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 1mg
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Key Lime Tiramisu Recipe FAQs
Can I make key lime tiramisu ahead of time?
Yes, this is a perfect make-ahead dessert; it is best after chilling in the fridge for at least 6 hours, but it can be made up to 24 hours in advance.
How do I keep the ladyfingers from getting soggy?
Do not soak the ladyfingers in the lime syrup; just a quick dip, to avoid making them soggy.
How do I get clean slices when serving?
Make sure the tiramisu is fully set before slicing with a sharp knife to get clean layers.
Can I use regular limes instead of key limes?
Yes, regular lime juice works well. Add fresh lime zest to keep the flavor bright.
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