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Sunny Lemon Crumble Delight

Featured in Sweet treats that make you happy.

This layered dessert blends refreshing lemon, airy mascarpone, and crunchy crumble. A chic choice for special meals or celebrations.
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Maria from tastyhush
Updated on Fri, 28 Mar 2025 14:02:24 GMT
Small glass desserts with layers of lemon cream, biscuit crumbles, and whipped topping, set on a wooden table. Pin it
Small glass desserts with layers of lemon cream, biscuit crumbles, and whipped topping, set on a wooden table. | tastyhush.com

I whipped up these lemon-mascarpone cups for a dinner with friends, and they've been a hit every time since. The zingy lemon mixed with creamy mascarpone creates pure magic in your mouth. The crumbly topping adds that perfect crunch that makes all the difference. It's become my go-to dessert when I want to wow guests without spending forever in the kitchen.

Stunning Layered Delight

What makes these cups so wonderful is how everything balances out. The lemon cream brings that tangy freshness that wakes up your taste buds, while the mascarpone mousse wraps it in velvety sweetness. The homemade crumble tops it off with a crunch that makes each spoonful an adventure. I love watching faces light up after that first bite.

Must-Have Components

  • For the lemon cream: 75g unsalted butter, 80ml fresh juice from 2 nice lemons, 120g sugar for just the right sweetness, zest from one organic lemon for extra flavor, 3 fresh eggs, and 1 gelatin sheet for texture.
  • For our mascarpone mousse: 100g fresh mascarpone, 1 egg yolk for richness, 100ml full-fat liquid cream, 20g powdered sugar for gentle sweetness.
  • For the crunchy crumble: 70g softened butter, 30g brown sugar for that caramelized taste, 100g crushed butter cookies for the ideal texture, and a bit of powdered sugar for finishing.

Simple Assembly Instructions

Rich Citrus Base
Start by slowly melting the butter. Add your squeezed lemons, flavorful zest, and eggs beaten with sugar. Stir lovingly until the cream thickens, then add gelatin. Cool for three hours to work its magic.
Fluffy Mascarpone Cloud
In a bowl, mix mascarpone with egg yolk. Separately, whip cream with powdered sugar until soft peaks form, then gently fold into the mascarpone to keep it airy.
Tasty Crumbly Topping
Crush the cookies, mix them with soft butter and sugar until sandy. Spread on a tray and let it brown in the oven at 160°C for 15-20 minutes.
Beautiful Layering
Stack your layers starting with lemon cream, then mascarpone mousse. Finish with a generous sprinkle of crumble and a dusting of powdered sugar.
Glass dessert with layers of cream, lemon curd, cookie crumbs and lemon zest, with a halved lemon in the background. Pin it
Glass dessert with layers of cream, lemon curd, cookie crumbs and lemon zest, with a halved lemon in the background. | tastyhush.com

Smart Tips for Success

After making this many times, I've picked up some handy tricks. I always prep the lemon cream and crumble a day ahead, giving me more time for assembly on serving day. I love adding fresh raspberries between layers for color and flavor that pairs wonderfully with lemon. Most importantly, I use clear glasses to showcase the beautiful color gradient that always impresses everyone.

Frequently Asked Questions

→ How do I make smooth lemon cream?
Keep stirring while it cooks, and strain the cream after adding gelatin. Don’t let the heat get too high, so the eggs don’t curdle.
→ Can I make the crumble ahead of time?
Yes, store it in an airtight box for a few days. Keep it dry so it stays crispy.
→ What's the secret to light mascarpone?
Make sure the cream is really cold before you whip it up. Add it gently in batches to the mascarpone to keep it fluffy.
→ Can I assemble the dessert in advance?
Prepare each component up to 24 hours ahead. Put them together right before serving to keep the crumble crunchy.
→ What size should the glasses be?
Glasses of 150–200 ml work best. For smaller portions, use mini glasses for a buffet-style serving.

Lemon Creamy Dessert

A delightful layered dessert combining tangy lemon, creamy mascarpone, and crunchy crumble. A sweet treat that's both elegant and delicious.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4 glass cups)

Dietary: Vegetarian

Ingredients

01 75g of butter for the cream.
02 80ml of lemon juice.
03 120g of caster sugar.
04 Zest from one lemon.
05 3 eggs.
06 1 gelatin sheet.
07 100g of mascarpone cheese.
08 1 egg yolk.
09 100ml of heavy cream.
10 20g of powdered sugar for mascarpone.
11 70g of softened butter.
12 30g of brown sugar.
13 100g of Petit Lu biscuits or similar.
14 Powdered sugar for topping.

Instructions

Step 01

Melt the butter. Stir in the lemon juice, zest, and eggs whisked with sugar. Heat until thickened, then add gelatin. Set in the fridge for 3 hours.

Step 02

Combine mascarpone with egg yolk. Beat the cream with powdered sugar until fluffy, then fold it into the mascarpone mix gently, in three parts.

Step 03

Mix softened butter, sugar, and crumbled biscuits. Bake at 160°C for 15-20 minutes until golden.

Step 04

Layer lemon cream, mascarpone mixture, and crumble in glass cups. Finish with a sprinkle of powdered sugar.

Notes

  1. You can prepare part of this the day before.
  2. Keep the crumble crispy.
  3. Optional: Add fresh berries for a fruity touch.

Tools You'll Need

  • Glass cups.
  • Saucepan.
  • Baking tray.
  • Electric mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains lactose (butter, mascarpone, cream).
  • Eggs.
  • Gluten (biscuits).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 5 g