Description
Limoncello Mascarpone Cake is a dazzling dessert that combines the bright, zesty notes of fresh lemons and limoncello with the creamy texture of mascarpone cheese. This elegant cake features a light sponge soaked in homemade limoncello syrup, layered generously with whipped mascarpone cream. Perfect for celebrations or simply to treat yourself, this cake captures the essence of sunshine in every bite. It’s not just a dessert; it’s a showstopper that will leave your guests raving about its refreshing flavor and beautiful presentation.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 4 large eggs (separated)
- ¾ cup granulated sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
- ¼ cup limoncello liqueur
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round pans with parchment paper.
- Whisk together flour and baking powder in one bowl; set aside.
- Beat egg whites until soft peaks form; set aside.
- In another bowl, beat egg yolks with sugar until pale, then mix in lemon zest, lemon juice, and limoncello.
- Fold dry ingredients into yolk mixture, then gently fold in egg whites.
- Divide batter between pans and bake for 22–25 minutes until a toothpick comes out clean. Cool completely.
- Prepare limoncello syrup by simmering limoncello, water, and sugar; cool.
- Brush cooled cakes with syrup and layer with whipped mascarpone cream.
- Refrigerate for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 120mg