I’ve been big on key lime desserts this year — and I’m not the only one. Here at The Kitchn, we’ve published recipes for Key Lime Pie Mousse, Key Lime Fluff Bars, and last but not least, Jan’s outrageously delicious Key Lime Tiramisu. It was published in April, and has since garnered rave reviews. According to commenter jt8648, “This recipe was so easy and even though the dinner was big and everyone claimed they had no room [for] dessert, EVERYONE went back for seconds.” Others added that it was “AMAZING,” “DELICIOUS,” and “a huge hit.” If that’s not enough to convince you to make it STAT, let me share a bit more: There’s no cooking involved, and it tastes just like key lime pie — but way easier.
What Makes Key Lime Tiramisu So Good
Unlike classic tiramisu, which can feel a bit heavy for summer between the coffee soak, egg yolks, and cocoa powder, this riff relies on lime juice, sweetened condensed milk, and lime zest to deliver a bright, citrusy dessert that’s super easy, just as impressive, and immensely refreshing for summer. Jan gives you the option of bottled or fresh regular or key lime juice, and to make it even easier, I reach for bottled key lime juice to give this dessert that tangy zing. Calling for sweetened condensed milk, too, is a genius move; it adds body and sweetness, without making it heavy. And a sprinkling of fresh lime zest to finish keeps everything oh-so-light. The hardest part is waiting for it to chill overnight before grabbing a slice for yourself.
How to Make Key Lime Tiramisu
- Get your key lime syrup ready. Dissolve granulated sugar in a mixture of key lime juice and water in a pot, then let cool completely.
- Whip up the creamy filling. Beat mascarpone cheese, sweetened condensed milk, lime juice, heavy cream, and salt until smooth and creamy.
- Assemble and serve. Layer ladyfingers followed by the filling and repeat, finishing with the filling on top. Refrigerate up to overnight, grate some lime zest over the top, slice, and serve.