This 6-ingredient dessert is sure to impress your family and friends. Light and citrusy, the cake is quick to prepare, with no baking or stovetop preparation required. Perfect for a festive holiday meal or gathering.
Lightly butter the sides of an 8-inch springform and line the bottom with parchment.
Crush the biscuits or crackers. It is easiest to do this in a plastic bag, using a rolling pin.
Mix the biscuit/cracker crumbs with the melted butter and light brown sugar. Press the mixture into the bottom of the springform pan.
In a medium-size bowl, mix the mascarpone cheese, lemon zest and juice, and superfine sugar. until they are light and fluffy.
Put the mixture on top of the crust in the springform, even out the top and refrigerate the cake for at least 3 hours.
Before unmolding the cake, run a sharp knife around the outer edge of the pan. Keep the cake well-chilled until you cut it and wipe the blade clean between cuts for the sharpest slices.
Note on biscuits - Any" digestive" as the Irish and British call them, will work, as do other barely sweet crackers. Alternatively use graham crackers or gingersnaps with less or no added sugar.
Superfine sugar, also known as bar sugar, is finer than granulated. The Irish and English use caster sugar in this recipe, which is between granulated and superfine in texture.