No Bake Cookie Cake with Lemon Mousse
Servings: 12
Ingredients
- ¾ cup/ 150 g granulated sugar
- 1 large lemon, not treated, Juice and zest from
- 6 egg yolks
- 12,3 oz / 350 g chocolate graham crackers or wafers, approximately
- 1 cup/ 250 g mascarpone
- ⅞ cup / 200 g heavy whipping cream
- chocolate sprinkles
Instructions
- In a small saucepan over medium heat combine lemon juice, lemon zest, sugar and egg yolks. Stir continuously with a spoon. The mixture should start simmering and thickening. When it thickens to the point of the spoon remaining coated when raised, remove the pan from heat.
- Let cool until room temperature, whisking from time to time. You can leave the lemon curd in the fridge and make the cake on the next day.
- In a large bowl beat together the lemon curd and mascarpone until well combined.
- In a separate bowl whip the cold heavy cream. Using a rubber spatula carefully fold the cream into the mascarpone mixture, until the mousse becomes uniform.
- Arrange a layer of cookies in a rectangular cake pan (8 x 9 inch / 20 x 23 cm or similar). You may need to break them to fill the gaps.
- Alternatively you can use a round pan and break the cookies in small pieces before spreading them. Cover generously and evenly with lemon mousse. Continue the process until using all biscuits and all the lemon mousse.
- Wrap the pan with cling film and transfer it to the fridge. Refrigerate for at least 6-8 hours.
- Before serving decorate with chocolate sprinkles.
Notes
Inspired by Mandy’s Recipe Box
- You can use different kinds of cookies or graham crackers for this recipe: Nabisco chocolate wafers, chocolate graham crackers or Oreo thins are just some of the options.
- Store the cake for up to 4 days in the fridge.
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