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glass cups filled with layered lemon cream dessert topped with zest and served with lemon halves

Lemon Cream Italian Dessert Cups

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
Lemon cream Italian dessert cups made with smooth mascarpone, fresh lemon, and a simple cookie base for a bright no-bake treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine Italian-Inspired
Servings 6 cups
Calories 250 kcal

Equipment

  • Mixing Bowl
  • Whisk or Hand Mixer
  • Rubber Spatula
  • Microplane
  • Glass Dessert Cups

Ingredients
  

Cookie Base

  • 1 cup crushed cookies
  • 3 tbsp unsalted butter melted

Lemon Cream

  • 1 cup mascarpone cheese softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tbsp lemon zest fresh
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract

Instructions
 

  • Mix cookie crumbs with melted butter and press into dessert cups.
  • Whisk mascarpone with sugar, lemon zest, lemon juice, and vanilla.
  • Whip heavy cream to soft peaks.
  • Fold whipped cream into lemon mascarpone mixture.
  • Spoon cream over base and chill before serving.

Notes

Chill for at least 1 hour before serving. Store covered in the refrigerator for up to 3 days.
Keyword Italian Lemon Dessert Cups, Lemon Cream Dessert, No Bake Lemon Dessert