These No-Bake Lemon Mascarpone Cups are creamy, zesty, and simple to prepare. A crunchy biscuit base is topped with a light lemon mascarpone cream, then chilled until ready to serve.
Crush the digestive biscuits into fine crumbs. Mix them with the melted butter until the texture looks like damp sand. Divide the mixture between 4 to 6 small glasses and press lightly with the back of a spoon.
In a bowl, whisk the mascarpone with powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the cold heavy cream until soft peaks form, then fold it gently into the mascarpone mixture.
Spoon the lemon cream over the biscuit base. Smooth the top, add a little extra lemon zest if desired, and refrigerate for at least 2 hours before serving.
Keep the cups covered in the refrigerator and enjoy within 24 hours for the best texture.
This dessert is ideal when you want something fresh without turning on the oven. The key is to chill the cups long enough so the cream firms up and the biscuit base holds together.