This Key Lime Tiramisu is a sweet and tangy no-bake layered dessert that's perfect for summer entertaining. It's made with lime-soaked ladyfingers and a light, creamy whipped mascarpone filling for the perfect balance of citrus and sweetness. Whether you're hosting a BBQ or potluck, this easy dessert is guaranteed to wow a crowd.
Key Lime Tiramisu Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 30 min prep
- 🍴 Servings: 12-15 servings
- 🍋 Flavor Profile: Creamy, sweet, tangy, and bright with fresh key lime flavor
- ☕️ Best Served With: Fresh berries, whipped cream, or an iced coffee
- 🧊 Make Ahead?: Yes, best when chilled overnight; keeps up to 4 days in the refrigerator
Summarize and Save This Content On
My partner loves key lime treats, so I wanted to create something different from the usual key lime pie. I use powdered sugar instead of sweetened condensed milk, which makes the filling lighter and less dense while still keeping it creamy and flavorful. Since it's a completely no-bake key lime dessert with no eggs, it's an easy, no-fuss dessert I can throw together anytime.
If you're looking for more easy tiramisu recipes, I highly recommend this pistachio tiramisu and Oreo tiramisu.
Why You'll Love This Recipe
- It feeds a crowd: This citrus tiramisu recipe is prepared in a 9x13 pan, giving you plenty of servings for a party or special occasion.
- It's easy to make ahead for a party: Since the lime tiramisu needs a few hours to chill, it's great to make in advance so it's ready for party guests.
- It's quick and easy to prepare: It takes 30 minutes max to prepare the tiramisu, allowing you to make it even if you're short on time.
Ingredients
All the essential ingredients for this citrus tiramisu recipe are listed below. Many of them are used in a classic tiramisu, too.
- Mascarpone: I use this cold, straight from the fridge, to help it whip better. You'll find this Italian cheese in the deli section of the grocery store, with the other cheeses.
- Heavy cream: This must also be cold, so I use it straight from the refrigerator as well. It needs to form stiff peaks and won't if it's too warm.
- Key lime: You may use fresh or bottled key lime juice for this recipe. Nellie & Joe's is my favorite brand of bottled key lime juice, so I highly recommend it. I like to add fresh zest as well for freshness. I use it in this key lime pie shot as well.
- Lady fingers: Make sure you use the crispy savoiardi-style ladyfingers because the softer variety gets soggy easily.
- Powdered sugar: I use this as the sweetener in place of sweetened condensed milk, which is the traditional choice. This keeps the desert light!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add graham crackers: Crush some graham crackers and add a layer to the the lime tiramisu for a more key lime pie feel.
- Add a layer of coconut: Lean into the tropical flavors and sprinkle some shredded sweetened coconut on top of the tiramisu.
- Lemon-lime: Replace some of the key lime juice with lemon juice or the key lime zest with lemon zest. This adds wonderful depth of flavor.
How to Make Key Lime Tiramisu
Step 1: Make the lime soak. Heat the water and sugar in a saucepan over medium heat until the sugar dissolves, and then stir in the lime juice and zest. Allow it to cool during the next step.
Step 2: Mix the filling. Combine the mascarpone, cream, powdered sugar, vanilla, and the remaining lime juice and zest. Beat the ingredients until they're well combined and thick.
Step 3: Dip the ladyfingers. Once the lime soak has cooled completely, quickly dip each ladyfinger and place them in the casserole dish.
Step 4: Top with filling. Add the mascarpone filling to a piping bag and pipe an even layer on top of the ladyfingers.
Step 5: Pipe the design. Transfer a small amount of the whipped cream mixture to a small piping bag with a star tip and dollop a design on top of the tiramisu.
Step 6: Garnish and chill. Sprinkle some fresh lime zest on top and chill it in the fridge for at least 6 hours. Once it's set, slice and serve it with a cucumber agua fresca.
Expert Tips
- Don't overmix the filling: When beating the filling mixture, only do so until medium-soft peaks form. If you overmix the filling, it can separate and become grainy or lumpy.
- Use cold ingredients: This is very important to achieve the correct consistency. The heavy cream and mascarpone should be used straight from the fridge for the best result.
- Dip the lady fingers quickly: Dip the ladyfingers in the lime juice and avoid soaking them too much.
- Storage directions: Tightly cover leftover tiramisu with plastic wrap and store it in the refrigerator for up to 4 days.
Another tasty key lime dessert you should make is key lime pie bites.
Serving Suggestions
- Ice cream: Enjoy a slice of key lime pie tiramisu with a scoop of vanilla or pineapple ice cream.
- Tropical treats: Keep the tropical theme with other dishes like mango salad and coconut brownies.
- Citrus drinks: A simple lemonade is a great pairing, or try a refreshing chamoyada.
Key Lime Tiramisu Recipe FAQs
This can happen by over-soaking the ladyfingers or not chilling the tiramisu long enough. Dip the ladyfingers quickly into the lime mixture, then allow the tiramisu to chill for at least 6 hours, preferably overnight.
You can, but the flavor will differ. Regular limes or Persian limes are not as tart and have a more subtle flavor than key limes.
It's not recommended because it alters the texture as it thaws. It's better kept in the fridge and eaten within a few days.
More No-Bake Dessert Recipes
Do you like no-bake desserts? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Key Lime Tiramisu
Ingredients
Key Lime Mascarpone Filling
- 16 oz mascarpone cheese cold
- 3 cups heavy whipping cream cold
- 1 cup powdered sugar
- ½ cup key lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
Lime Soak
- 1 cup water
- ½ cup granulated sugar
- ½ cup key lime juice
- 1 teaspoon lime zest
Layers
- 2 packages ladyfinger biscuits about 40-44
Garnish
- Extra lime zest
- Optional: thin lime slices for garnish
Instructions
For the lime soak
- In a small saucepan over medium heat, combine water and sugar.
- Stir until the sugar fully dissolves, then remove from heat.
- Stir in the key lime juice and lime zest.
- Let cool completely before using.
For the mascarpone filling
- In a large mixing bowl, add mascarpone, heavy whipping cream, powdered sugar, key lime juice, lime zest, and vanilla extract.
- Using a hand mixer, beat on medium-high speed until the mixture thickens and holds soft to medium peaks. The filling should be smooth, creamy, and spreadable.
- Be careful not to overmix, once thickened, stop mixing to avoid a grainy texture.
To assemble
- Quickly dip each ladyfinger into the cooled lime soak (do not soak too long or they will become soggy).
- Arrange a single layer of soaked ladyfingers in the bottom of a 9x13 inch baking dish.
- Spread half of the mascarpone filling evenly over the ladyfingers.
- Repeat with another layer of soaked ladyfingers, then spread the remaining filling on top.
- If desired, transfer some of the filling into a piping bag fitted with a large star tip.
- Pipe dollops or decorative swirls across the top of the tiramisu.
- Finish with a sprinkle of fresh lime zest over the top.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set and flavors to develop.
Notes
- If the key lime tiramisu is runny, the ladyfingers may have been oversoaked, or the dessert did not chill long enough. Dip the ladyfingers quickly and chill for at least 6 hours, preferably overnight.
- Mix the filling only until medium-soft peaks form, as overmixing can cause the mascarpone mixture to separate and become grainy.
- For the best consistency, use the heavy cream and mascarpone straight from the refrigerator.
Leave a Reply