Limoncello Mascarpone Cake Recipe
A delightful and refreshing dessert featuring layers of lemon sponge cake, mascarpone cheese, and a limoncello mixture, garnished with fresh berries and mint.
Servings: 8 servings
Ingredients
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ cup limoncello liqueur
- 2 cups lemon sponge cake crumbled
- 1 lemon zest
- 1 lemon juice
- fresh berries for garnish
- mint leaves for garnish
- powdered sugar for dusting
Instructions
- In a large bowl, mix mascarpone cheese and sugar until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the mascarpone mixture until combined.
- Mix limoncello, lemon zest, and lemon juice in a separate bowl.
- Layer crumbled lemon sponge cake at the bottom of a serving dish.
- Drizzle the limoncello mixture over the cake crumbs.
- Spread a layer of the mascarpone mixture over the soaked cake.
- Repeat layers until ingredients are used up, finishing with mascarpone on top.
- Refrigerate for at least 4 hours before serving, then garnish with fresh berries, mint, and a dusting of powdered sugar.
Notes
- For best results, use fresh lemons for zest and juice.
- Allow the cake to chill overnight for enhanced flavor.
- Feel free to substitute other liqueurs if desired.