No Bake Lemon Tres Leches

Ingredients:

Milk Blend:

• 1 1/2 Cups Whole Milk
• 1 Cup Evaporated Milk
• 1 Can Condensed Milk
• 1/2 Tsp Vanilla

Mascarpone Mixture:

• 6oz Mascarpone Cheese
• 1/2 Cup Granulated Sugar
• 1 1/4 Cups Heavy Whipping Cream
• 1 Tsp Vanilla

Other Ingredients:

• 2-7oz Bags Lady Fingers
• Store Bought Lemon Curd (I used Stonewall)

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Instructions:

Prepare the Milk Mixture:

1. In a bowl, whisk together the whole milk, evaporated milk, condensed milk, and vanilla until smooth. Set aside.

Assemble the Cake:

1. Arrange the lady fingers in the bottom of a 9x9 pan.
2. Pour 1/3 of the prepared milk mixture over the lady fingers. Let them absorb the milk.
3. Flip the lady fingers and pour half of the remaining milk mixture over them. Flip them back to ensure they are soaked on all sides.
4. Add a second layer of lady fingers, dipping each one in the remaining milk mixture before arranging them on top.

Prepare the Mascarpone Mixture:

1. In a bowl, beat together mascarpone cheese, heavy whipping cream, granulated sugar, and vanilla using a hand mixer on low speed.
2. Once the mixture starts to thicken, increase the speed to medium-high and continue beating until fluffy. Be careful not to overbeat.
3. Spread the mascarpone mixture evenly over the soaked lady fingers.

Refrigerate:

1. Chill the cake for 20 minutes to let the mascarpone set slightly before adding the lemon curd.
2. Spread lemon curd over the mascarpone layer.
3. Cover and refrigerate for at least 2 hours (overnight for best results).

Serve:

1. Before serving, you can add whipped topping (optional) for extra fluffiness.
2. Slice, serve, and enjoy the creamy, citrusy goodness!

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Tips:

• Mascarpone: Let it sit at room temperature for about 20 minutes before using. This ensures it blends smoothly.
• Don't overbeat the mascarpone mixture to avoid a buttery texture. It should be smooth with medium peaks.
• Storage: The cake will stay fresh in the fridge for 3-4 days.