Lemon Cloud Lemon Charlotte Russe
Indulge in the citrusy elegance of a Lemon Cloud Lemon Charlotte Russe, a show-stopping no-bake dessert that’s as light as air and bursting with bright lemon flavor. This classic French-inspired creation features a delicate ladyfinger crust encircling a velvety lemon mousse made from fresh lemon juice, zesty lemon peel, and luscious whipped cream. The mousse is gently set with gelatin for a cloud-like texture that melts in your mouth. Perfectly balanced between sweet and tangy, this dessert is finished with a dusting of powdered sugar and optional garnishes like fresh lemon slices or candied lemon peel, making it an exquisite centerpiece for any special occasion. With minimal cooking and a stunning presentation, this refreshing treat is as delightful to make as it is to eat.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 30 pieces Ladyfingers (savoiardi)
- 120 ml Lemon juice (freshly squeezed)
- 2 lemons Lemon zest
- 150 g Granulated sugar
- 4 large Egg yolks
- 10 g Gelatin powder
- 60 ml Cold water
- 480 ml Heavy cream
- 1 tsp Vanilla extract
- 2 tbsp Powdered sugar (optional for garnish)
- 4 pieces Fresh lemon slices or candied lemon peel (optional for garnish)
Directions
Step 1
Prepare a 9-inch springform pan by lightly greasing the base and sides. Arrange the ladyfingers vertically around the sides of the pan with the sugared side facing out. Trim the bottoms as needed so they stand upright.
Step 2
In a small bowl, sprinkle the gelatin powder over the cold water. Allow it to bloom for 5 minutes, then gently heat it in a microwave or saucepan until dissolved. Set aside to cool slightly.
Step 3
In a medium heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Place the bowl over a saucepan of simmering water (double boiler method) and cook, whisking constantly, until the mixture thickens and reaches a custard-like consistency, about 5-7 minutes. Remove from heat and allow to cool slightly.
Step 4
Stir the dissolved gelatin into the lemon custard mixture until fully combined. Let the mixture cool to room temperature.
Step 5
In a large mixing bowl, whip the heavy cream and vanilla extract to stiff peaks. Gently fold the whipped cream into the cooled lemon mixture in three additions, being careful not to deflate the mixture.
Step 6
Pour the lemon mousse into the prepared pan, smoothing the surface with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until set.
Step 7
Once set, carefully remove the springform pan and tie a decorative ribbon around the ladyfingers to secure them, if desired.
Step 8
Garnish the top of the dessert with powdered sugar, lemon slices, or candied lemon peel before serving. Slice and enjoy the airy lemon goodness!
Nutrition Facts
| Serving size | (1279.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3721.5 |
| Total Fat 190.1g | 0% |
| Saturated Fat 106.0g | 0% |
| Cholesterol 1518mg | 0% |
| Sodium 814.0mg | 0% |
| Total Carbohydrate 440.1g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 310.9g | |
| Protein 44.8g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 199.9mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 604.6mg | 0% |
Source of Calories