When key lime pie meet tiramisu you end up with a creamy, rich yet vibrant and bright taste from the limes. It’s perfect for Spring time, there is no eggs, and completely minimal effort! Happy Friday💚🍋 . . Key lime pie tiramisu 8x8 pan 8 oz mascarpone cheese 1 can condensed milk 2 1/2 cups heavy cream 1 tbsp lime zest 28 ladyfinger cookies 1 1/2 cup lime juice fresh or store bought divided 2 tbsp sugar More lime zest and crushed cookies for decoration In a large bowl start whipping the mascarpone cheese condensed milk and 1/2 cup lime juice. Slowly add heavy cream and continue to whip until stiff peaks form. Gently fold the lime zest into the mixture. In a bowl add the rest of lime juice and sugar. Whisk to dissolve the sugar. To assemble the tiramisu briefly dip cookies into lime juice. Create first layer with cookies, spread half of the whipped cream and repeat one more layer. Refrigerate for 4-6 hours or overnight. Decorate with lime zest and some crushed cookies. Enjoy! . . ....